King of the soles. This superb fish inspired many classic dishes such as Poached
Sole Bonne Femme, Sole Veronique and Sole a la Meunière. With dark brown skin
and a longer and narrower shaped body than other flatfish, Dover Sole has a crisp
white flesh, firm to touch, with an almost sweet taste. They range in size from 340g
to 1.3kg. As it’s often too firm to cook immediately after being caught, it is usually
best after one or two days when the texture and flavour is enhanced. Fish of 400-
450g are perfect for serving whole a la meunière – skinned both sides, dusted in
seasoned flour and pan- fried. A 680g fish will provide two portion-size fillets. Small
Dover Sole are sometimes known as Tongues (up to 280g) and Slips (280- 340g).
