Dover sole at Il Mulino
If there’s one entree that really makes me go weak at the knees, it’s an English Dover sole, sauteed on the bone and then filleted.
I learned how to prepare this dish in cooking school. You cut off the pin bones and fins with a kitchen shears, make an incision by the tail and rip the leathery skin off like a Band-Aid. Then you dredge the whole thing in seasoned flour and sauté it in a large skillet, finishing it in the oven. Finally the fish can be separated (perhaps tableside) into its four fillets; the backbone peels away cleanly.
On March 3, BLT Steak will be offering Dover sole and several of its signature steaks for the great price of $33.04. It’s a birthday celebration price: the chain’s flagship branch opened on March 3, 2004. See you there.
And FYI: The Dover sole pictured above from Il Mulino currently goes for $65 — albeit with all the gratis appetizers that are this restaurant’s signature.
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