...it’s about taste!
005The Dover sole à la meunière has a light but
moist texture, using classic French cooking
techniques. The fish is pan-fried and served with
wilted spinach, caper, parsley and lemon for a
little zest to this chophouse classic dish.
whole
Dov
er^ s
ole
à^
la^
me
un
ièr
e^
lem
on
&
w
ilt
ed
sp
in
ac
h^
w
ith
c
ap
er
&
p
ar
sle
y
Culinary Director Daniel Sia, The Lo & Behold Group