top of page

Dore'

When I was a teenager I went to Musso & Franks one of the oldest grills in Hollywood and  had this beautiful piece of crisp egg coated fish, with
a fresh lemon butter taste. I had to know how to re-create this dish and after many months and many failed attempts finally learnt the key.

Dore_Fish.jpg

The answer was Searing the egg in hot oil, then turning down the heat to control the cooking of the fish without burning the egg, and flavouring with fresh lemon.

 

To experience this taste you will have to learn the same way I did by following this recipe for 'Sole dore'.

Subscribe Form

Thanks for submitting!

©2021 by Cooking with Fishydean.  Created with Wix.  Privacy policy.

  • Facebook
  • LinkedIn
bottom of page