Dover sole has a flat body with a very delicate and clean tasting flesh. Despite being a classic ingredient in French cuisine, it is Dover on the Sout...
Dover sole has a flat body with a very delicate and clean tasting flesh. Despite being a classic ingredient in French cuisine, it is Dover on the South Coast that has traditionally provided the best sole and lends the fish its name. For a classic sole meunière sear both sides of the fish in a hot pan for a few minutes, then add butter, lemon juice and capers, finishing it briefly in the oven.
Dover sole has a flat body with a very delicate and clean tasting flesh. Despite being a classic ingredient in French cuisine, it is Dover on the South Coast that has traditionally provided the best sole and lends the fish its name. For a classic sole meunière sear both sides of the fish in a hot pan for a few minutes, then add butter, lemon juice and capers, finishing it briefly in the oven.
https://www.finefoodspecialist.co.uk/dover-sole-fresh-600g?___store=default88Whole Dover Sole, Fresh, 2 x 500/600ghttps://www.finefoodspecialist.co.uk/pub/media/catalog/product/f/r/front_1_692.jpg5252GBPInStock/Seafood & Shellfish/Seafood & Shellfish/Fresh Fish/Chinese New Year<p><span style="font-size: medium;">Dover sole has a flat body with a very delicate and clean tasting flesh. Despite being a classic ingredient in <a href="http://www.finefoodspecialist.co.uk/world-cuisines/french-specialities/" target="_self"><span style="text-decoration: underline;">French</span></a> cuisine, it is Dover on the South Coast that has traditionally provided the best sole and lends the fish its name. For a classic sole meuni<span>è</span>re sear both sides of the fish in a hot pan for a few minutes, then add butter, lemon juice and capers, finishing it briefly in the oven.</span></p> <p><span style="font-size: medium;">Dover sole has a flat body with a very delicate and clean tasting flesh. Despite being a classic ingredient in French cuisine, it is Dover on the South Coast that has traditionally provided the best sole and lends the fish its name. For a classic sole meunière sear both sides of the fish in a hot pan for a few minutes, then add butter, lemon juice and capers, finishing it briefly in the oven.</span></p>00https://www.finefoodspecialist.co.uk/pub/media/catalog/product/d/o/dover_sole_2.jpgadd-to-cart
