Seafood
Dover sole
Also called sole, common sole, Solea solea, sole de Douvres
A flat fish of the eastern Atlantic, oval, brown on top and white underneath, with firm, fine-grained flesh that holds together when cooked on the bone. It is the sole of sole meunière and the most expensive of the flatfish.
Origin
Caught from Norway down to West Africa and through the Mediterranean, with the best-known landings from the English Channel and the North Sea. In North America a fish labelled Dover sole is often a Pacific flounder, which is a different and softer fish.
Flavour
Mild, sweet and slightly nutty, with more savour than plaice or flounder. Unusually for white fish, the texture improves if it rests a day after catching.
How to use it
Pan-fry it whole in butter with the dark skin removed, or grill it on the bone. Ask the fishmonger to skin the dark side and trim the fins. One fish of 400 to 500 g feeds one person.
Storage
Keep it on ice in the coldest part of the fridge and cook within two days. It freezes acceptably but loses some firmness; thaw it slowly in the fridge.
