I went to the fish monger for Monk Fish and came home with Dover Sole instead. With a whole Dover Sole what else do you do but serve it in the style of the Miller's wife.
Whole fish.
Head and top skin removed, white skin scaled.
Dusted with flour, seared and baked in butter.
Four filets removed table side with a spoon and fork.
Sauce of brown butter, parsley and capers.
I need more practice as 8 bones made it through, the bottom of the fish needed another minute of searing and the whole fish needed a minute less in the oven. Not a bad first try though.
Starter was a pressed leek/shrimp terrine and the texture was much better.
The terrine was removed from the bag and placed on a perforated pan. A block of wood was cut to fit the mold and a weighted pan was placed on top
