Dover Sole Pan-Seared with Lemon Butter Sauce | Erica Robbin
So delicate and satisfying.
The RL Restaurant-Chicago is one of my favorite restaurants. From the ambiance to the menu. It’s a relaxed, yet polished, club-like atmosphere, consistent with the Ralph Lauren brand. And when I say club, it’s more like leveled-up country club, not a dance club.
They serve so many delicious menu items, my favorites being the lobster bisque and the Dover Sole which is pan-seared and served with a Myer lemon butter sauce. It’s so good!
So here is my attempt to make something like it, at least something reminiscent to enjoy at home.
Credit: ericarobbin.com
Ingredients
- DOVER SOLE PAN-SEARED WITH MEYER LEMON BUTTER SAUCE:
- 2-4 dover sole filets
- 2-4 tablespoons flour
- 1/2 teaspoon salt and pepper, to taste
- 1 egg, beaten
- 2-4 tablespoons unsalted butter
- 4-8 tablespoons unsalted butter
- 4-8 cloves garlic, finely minced
- 4-8 tablespoons heavy whipping cream
- 4-8 tablespoons lemon juice
- Dash of salt
LEMON BUTTER SAUCE:
Directions
- DOVER SOLE:
- Dip each filet into egg, then flour/salt/pepper mixture.
- Heat pan with butter and sear each side over med/high heat just until cooked and crust is golden.
- Over med-high heat, cook butter until bubbly.
- Add garlic, cooking just slightly.
- Add whipping cream and lemon juice, heat through until slightly thick.
- Add salt to taste.
- Drizzle sauce over dover sole, garnish as desired, and enjoy!
LEMON BUTTER SAUCE:
ASSEMBLY:
So what do you think? Close enough?
Chicago is a fun place to visit, there’s always so much to do, from theatre, to museums, pizza parlors, and of course art around the city like the bean.
Let me know if you’ve ever dined at the Ralph Laurent restaurant and if you’ve tried the sole? Was I close?