Friday, 19 April 2013

Posted by jinson on 13:39 No comments

Until it became an over exploited species, the Dover Sole was considered a prince among the flatfish. Oval in shape, it is brownish gray on its upper surface and white underneath.

It got its name from the fact that it was once plentiful in the English Channel , much of it being landed in the port town of Dover in Kent, but it is also native to the North Sea, The Baltic and the Atlantic.

Sole has delicate but much esteemed flavour, lending itself to the gentlest of treatments for white fish. Light poaching or steaming suit it best, and it is usual to serve it fairly plain, if the whole fish being offered, with nothing more that melted butter and squeeze lemon.

If a fillet or two is to be served as an intermediate fish course, they can be given a light, wine based cream sauce.

Sole is a very easy fish for dinner to fillet. The two fillets on each side are pushed gently away from the central dirsal bone without carrying smaller bones with them. Paupiettes of Sole were once a fashionable gastronomic dish and entailed rolling the fillets around some filling, often seasoned creamed mushroom .

Source Therry Durrack 1001 Foods.


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