Sole
A flatfish with delicate flesh suited to short cooking and light sauces.
What it offers and why to use it
A flatfish with delicate flesh suited to short cooking and light sauces. Pat dry before flouring and cook with minimal handling to 63°C. Butter and lemon sauce complements rather than masks the flavour.
A flatfish with delicate flesh suited to short cooking and light sauces.
From shopping to cooking
Choose
Choose firm fillets without a strong smell; check the species and presentation because other flatfish are sold similarly.
Store
Keep at 4°C or below and preferably cook on the day of purchase. Otherwise freeze promptly, cleaned and well wrapped.
Prepare
Pat dry before flouring and cook with minimal handling to 63°C. Butter and lemon sauce complements rather than masks the flavour.
How to make the most of it
Good pairings
Pairs with potatoes, garlic, parsley, citrus and olive oil.
How to substitute it
Another fish of similar texture and thickness can work; adjust cooking time and check for bones.
Recipes with sole
Sole meunière with potatoes
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