THE BEST FISH STORY OF THEM ALL

ENGLISH DOVER SOLE

This is about one of the best tasting meals in the world - if you can find it? Dover Sole, actually English Dover Sole, is expensive and you won't find it in your local fish market unless you live in a large coastal city. If you can find the real thing in a fine restaurant it will be the most expensive entre on the menu ($40-60).

In America, flounder is often mislabeled as fillet of sole- a misnomer because all of the fish called "sole" (except for imported European Dover Sole) are actually varieties of flounder. 

Dover Sole, technically speaking, is the only authentic member of the sole family sold in this country. The name derives from the English port of Dover, a major market for the thick, meaty fish. Dover Sole used to be sold frozen, but jet transportation now makes it available fresh in restaurants and markets, although for a hefty price.

In my opinion, the only way to cook the real Dover Sole is Sole Meunière. Since I doubt that you can find Dover Sole in your local fish market, I include these cooking tips only to show you how a good restaurant will prepare this simple, elegant meal.

Don't let this toney title turn you off. Sole Meunière is a classic French dish consisting of a filet of sole served with a brown butter sauce and lemon. Sole has a light, flaky texture when cooked and has a mild flavor. Since sole is a flatfish, a single fish will yield four filets rather than the two filets that a roundfish will produce.

The basic recipe is hardly a recipe at all. It's just a simple saute (sometimes called pan-frying in English). After dredging the fillets in flour, pan fry in olive oil and butter. You can add lemon, capers and shallots if you wish. The brown, roasty flavours on the outside go beautifully with the delicate, nutty flavour of the sole.

The cooking process will be quick. Because there are so many variables (heat, size of pan, thickness of fillets), more specific guidelines are almost useless. For home cooks, the challenge will be to dare to get the pan hot enough to brown the fish evenly without overcooking.

(Dover) Sole used to be one of the least expensive dishes on European menus. It was, when we drove through Belgium 20 years ago. When I discovered that plain "sole" on the menu was Dover sole, I ate nothing else. Overfishing and skyrocketing popularity elevated this ugly flatfish to it's current exalted pricey position.

Vladimir Horowitz, the late piano grand master, married to Arturo Toscanini's daughter, would eat nothing but Dover Sole for dinner.

According to Peter Gelb, at that time , President of Sony Classical Records," his (Horowitz) fears about his diet appeared to be the major hurdle to realizing his dream of returning to Russia. At the time, his evening meal consisted of fresh Dover Sole and asparagus, a routine repeated night after night for several years, all faithfully recorded in his bound red book."

"Horowitz only agreed to his historic return to Moscow after I had set up a highly commercial worldwide television broadcast of his concert (and promised to air lift to him a daily supply of fresh Dover sole—the only food he would eat for dinner)."

"Ambassador and Mrs. Hartman offered to turn over their spacious living quarters in Spasso House to Horowitz and, even more crucially, agreed to engineer the first Dover Sole and asparagus airlift into Moscow. Hartman organized his fellow ambassadorial corps -- the British ambassador was to be responsible for the sole, the Italian ambassador for the asparagus, the French ambassador for the Dom Perignon rose that Mrs. Horowitz preferred -- and the Hartmans' chef was in charge of obtaining copious quantities of fresh caviar on the black market. Members of Hartman's staff who greeted the arriving food flights wore T-shirts imprinted with the words "Dover Sole Air Lift."