Chef's table
Rick Stein shows you how to make a French classic.
Each week, a chef shares a favourite recipe. This week, Rick Stein shows you how to make a French classic, Dover sole à la meunière. The recipe is taken from his new book, Fish and Shellfish (BBC Books, hardback £25).
Also known just as Dover sole meunière, this is “miller’s style”. The dish gets its name from the light dusting of flour the fish is given before frying.