Dover sole ◆

Sole

What it is

Named for the port that rushed it to London’s tables, it earned immortality in Rouen in 1948: one sole meunière — browned butter, lemon, parsley — struck the young Julia Child as “the most exciting meal of my life” and rerouted American cooking through France.

In the kitchen

Its firm, sweet flesh peels from the bone in four perfect fillets — but cook it whole and skin-on for the true meunière. The pan does the sauce: butter, lemon, and the fond it leaves behind.

Goes with

Butter Lemon Parsley Capers

Also used with

White port Dry vermouth

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