1In a sauté pan heat the butter and add the shallots. Cook over medium heat for 4 min and add the morel mushrooms and the Madeira. Sauté until the liquid get syrupy consistency, about for 6 min. Remove them and place them in the serving plates.
2Pan saute each side the fish over medium heat. Once cooked transfer the fish to a cutting board and fillet it by removing the center bones.
3Serve the Dover sol fillet with the morel mushrooms in a Madeira wine with salad of fresh dark kale.
4Cut the stems of the dark kale. In a small mixing bowl combine 1 tablespoon olive oil, 1 tablespoon freshly squeezed Meyer lemon, salt and freshly ground black pepper. Mix it with the kale leaves and serve it topped with some shaved Parmesan cheese.