Dover Sol with Morels in Madeira Sauce
It’s as decadent as it sounds – it melts in your mouth with a seductive finish.
I whole Dover Sol
Salt and freshly ground black pepper to taste
10 fresh morels mushrooms
2 tablespoons unsalted butter
¼ cup Madeira
½ shallot, finely diced
salt to taste
In a sauté pan heat the butter and add the shallots. Cook over medium heat for 4 min and add the morel mushrooms and the Madeira. Sauté until the liquid get syrupy consistency, about for 6 min. Remove them and place them in the serving plates.
Pan saute each side the fish over medium heat. Once cooked transfer the fish to a cutting board and fillet it by removing the center bones.
Serve the Dover sol fillet with the morel mushrooms in a Madeira wine with salad of fresh dark kale.
Cut the stems of the dark kale. In a small mixing bowl combine 1 tablespoon olive oil, 1 tablespoon freshly squeezed Meyer lemon, salt and freshly ground black pepper. Mix it with the kale leaves and serve it topped with some shaved Parmesan cheese.