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August 3, 2015

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Dover sole, deboned tableside at T-Bones (or in your dining room)

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Sam Morris

It has always been tasty, but now the Dover sole at T-Bones is de-boned tableside, for extra drama.

The Details

T-Bones
Red Rock Casino Resort, 797-7576.
Sunday-Thursday, 5-10 p.m.; Friday-Saturday, 5-11 p.m.

Since opening as the anchor of Red Rock Resort’s restaurant stable in 2006, T-Bones Chophouse has remained one of the top steakhouses in the Summerlin area. Its sleek space and superior food are closer to what you might find on the Strip, and executive chef Philipp Norsetter is looking to continue pushing the envelope, maintaining consistency while presenting multiple variations on the traditional American steakhouse concept.

“The core menu has stayed the same, but we’ve made leaps and bounds over the years,” he says. “We transferred all our meat to Niman Ranch, a sustainable farming cooperative all from the upper Midwest, and we continue the Safe Harbor seafood program.” Norsetter loves to play around with seasonal seafood, but one of his favorites is a true classic, always on the menu. “The Dover sole is very popular, and we are in the process of implementing tableside service for this dish, preparing the sauce and deboning the fish right at the table.”

(serves 4)

Ingredients:

Dover Sole Meunière

1 filet Dover sole, 22-26 oz.

1/4 cup seasoned flour

1 lemon

1 tbsp. chopped parsley

3 oz. white wine

2 tbsp. salted butter

2 tbsp. olive oil

Method: Preheat oven to 400. Clean, skin and rinse the fish. Dust the fish with seasoned flour, shaking off any excess. Heat oil in a non-stick sauté pan over medium heat. Sear the fish for one to two minutes on each side, until golden, then finish in the oven for 8 to 10 minutes. When fully cooked, remove fish and rest on serving platter. Discard any excess oil in the sauté pan and return to heat. Add butter to pan and allow it to begin to brown. Squeeze juice from half the lemon, then immediately add wine and allow it to reduce for 1 to 2 minutes, until the sauce coats the back of a spoon. Add parsley to the sauce and spoon over the fish.

This story first appeared in Sun sister publication Las Vegas Weekly.

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