Dover sole beurre blanc made simple. Lightly floured Dover sole fillets pan-fried for about 1 minute per side, then topped with a quick beurre blanc made with 3 tbsp white wine, 1 stick cold butter added 1 tbsp at a time, 1 tsp Dijon, 1 tsp chicken bouillon, and 1 tbsp chopped parsley. Served with sautéed flat spinach and fresh lemon. Quick, healthy, and one of those meals that feels a lot fancier than the effort it takes. #frenchfood #classicfrench #bonbonniere #bouillonpigalle #frenchchef
