South Philly Review

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I clearly recall my first encounter with Dover sole. It was during my first visit to London at a restaurant called Lacey’s. After a starter of avocado stuffed with shrimp, the chef came to my table pushing a trolley. An entire Dover sole sat on a silver platter. With one fell swoop of a very sharp knife, the chef removed every bone from the fish.

One bite and I was hooked.

I dined on Dover sole at the Savoy Grill. The chef at this classic London hotel performed the same procedure. Instead of avocado and shrimp, I started dinner with a platter of briny oysters. Our waiter suggested a bottle of Muscadet, a crisp, tinny white that is traditionally served with oysters in France. It also is fine with Dover sole.

I spotted fresh fillets at John Yi in the Reading Terminal Market two weeks ago. A flood of memories came to mind, recalling my first taste of this delicate fish. At $14.99 a pound, it was a bargain. Restaurants charge at least $35 for one serving.

Dover sole can be sautéed or baked. Since I was going to oven-roast a medley of vegetables, I decided to bake the fish in a white wine-lemon butter sauce. I snipped some fresh Italian parsley leaves to top it off.

Begin your dinner with avocado stuffed with shrimp. I buy wild shrimp caught off the coast of South Carolina at Whole Foods. Bring a pot of water to boil, add the shrimp and cook just until pink, about five minutes. Plunge them into ice water to stop the cooking. After you have peeled them, place the shells in the freezer and keep them there for the next time you need fresh fish stock.

Since I planned on serving a variety of vegetables, I nixed the salad. A fresh baguette from Metropolitan Bakery, a bottle of Muscadet and poached pears with cheese ended the meal.

■ Avocado Stuffed with Shrimp ■

Ingredients:
1 firm avocado, peeled, pitted and halved
1/2 pound of wild Gulf shrimp
Olive oil, for drizzling
Juice of 1 small Meyer lemon
Kosher salt and freshly ground black pepper, to taste

Directions:

Place the avocado halves on two plates.

Place the shrimp in a bowl and drizzle on some oil, lemon juice, salt and pepper. Toss well.

Place the shrimp inside the avocado halves and around the plate.

Serves two.

 Note from Phyllis: Depending on the size of the shrimp, you may want to cut each in half.

■ Baked Dover Sole ■

Ingredients:
1 pound of, or about 5, Dover sole fillets, patted dry with paper towels
Kosher salt and freshly ground black pepper, to taste
1 cup of dry white wine, such as Muscadet
Juice of 1 large Meyer lemon
Butter, for dotting the fish
Fresh Italian parsley leaves, snipped