Fish

Dover Sole

Dover sole (Solea solea) is a true sole with firm yet fine white flesh, a clean sweet flavour, and a structure that holds up to classic French pan work better than soft flounders. Whole fish are often grilled or meunière; fillets (delices) suit elegant sauced plates. The dark skin is usually removed; the white skin may stay on for service. It firms slightly after a day or two on ice—traditional fishmongers often prefer it not arrow-fresh soft. Sole meunière, Colbert, and Véronique made it a restaurant status fish of the nineteenth and twentieth centuries. True Dover sole is pricier than lemon sole or flounder sold under looser names—buy from trusted mongers. Cook just until the flesh leaves the bone cleanly; overcooking wastes the premium texture.