Fresh Dover Sole
Sole or Dover sole, are an oval shaped flatfish which are highly prized for their fabulous taste and texture. Few fish command more respect in culinary circles than the true Dover sole.
The ‘king’ of the soles, this superb fish has inspired many classic dishes such as Poached sole Bonne Femme, sole Veronique and sole a la Meunière. With a 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.
Dovers 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 both 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.
- Product Information
Dover sole tend to live in deeper water in the winter but come into shallower water to feed and spawn when the weather warms up in the spring and summer.
The name Dover sole is said to come from the fact that in the 1800s there was massive demand for this species from wealthy people in London. A regular and fast stagecoach service ran for most of the year to speed the catches of this species from the ports of Dover where the fish was caught in abundance to the capital to meet the demand
You'll find that Dover Sole is unlike other fish. It doesn't have the texture of a normal fish. Its flesh is more like a meat, and it has a delicate, mild, and sweet flavour.
Sole fish are a good source of selenium, vitamin B12 and phosphorus, as well as several other vitamins and minerals.
- Cooking Guide
Dover Sole offers so much when it is cooked, i have not heard of any recipes including raw Sole, so i do not recommend. Once again this is not something i have heard of, i am sure there are recipes on the internet but i think the greater rewards lay in cooking this fish. Generally a great way to cook a Dover Sole depending on the size (250g -8 to 9 min, 450g about 12min). Dover Sole can be microwaved very easily, it doesn't take long and holds its shape this usually takes 5-6 minutes depending on the size of the fillet. Dover Sole is great under the Grill and can be done in as little as 5-6 minutes, but i always find the key is in the preparation and butter and lemon brushed on to the Sole before going under the grill really help to bring out the flavour. Many recipes suggest baking Dover Sole and it is so easy to do, they take about 15-20 min at 190 degrees C. You don’t hear much about poaching fish. In fact, when you hear about poaching most people probably think about eggs and brunch, but poaching is one of my favorite ways to cook fish. I would usually do it in a shallow pan or Skillet with the seasoning and maybe some white wine in there and once it is simmering turn the heat down and add the sole fillets in leaving them in for about 4 minutes per side. Steamed Sole is a very popular method of cooking the fish, The fillets are placed on a sheet of buttered parchment paper and into a hot pan, ensuring a gentle heat is used to cook and steam the fish to perfection in just a couple of minutes. We will supply Dover fresh, loose wrapped on the vans, or you can order it Vacuum sealed which will give it longer life and make it easier and less smelly to store. Keep it chilled or freeze it it will be fine for 2-3 days fresh, but use your nose and your brains for best results.
- Nutrition Data
Nutrition Facts For a Serving Size of( g) Calories Calories from Fat( %) % Daily Value * Total Fat Saturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cholesterol Sodium Potassium Carbohydrates Net carbs Sugar Fiber Protein
- Recipe Ideas
TANDOORI DOVER SOLE
- 4 - 200g dover sole - skinned and cleaned
- 3 tablespoons butter
- 1 tablespoon ginger and garlic paste
- 1 tablespoon garam masala
- 1 tablespoon spicy salt or flaky sea salt
- 1 heaping tablespoon capers
- 100g baby shrimp
- 3 tablespoons finely chopped coriander
- 1 lemon quartered
- Sprinkle the dover sole evenly with the garam masala and spicy salt.
- Then rub the ginger and garlic paste into the flesh of the fish and let sit for a few minutes.
- Heat a frying pan over high heat and add two tablespoons of the butter.
- When it is melted place the dover sole in the pan and fry for about two minutes per side. The fish needs to be cooked through and cooking times may vary depending on the size of the fish you are using.
- When the fish is cooked, place them on four warmed plates.
- Add the remaining tablespoon of butter to the pan and melt over high heat.
- Throw in the capers, baby shrimp and coriander and stir while the butter and shrimp begin to go brown.
- Pour this sauce equally over the dover sole and serve with lemon wedges.