Wild Dover Sole
The European Dover Sole is universally considered to be one of the best-tasting fish in the sea. Chefs cook the Dover Sole simply so they don’t mask their superb taste. The tender, moist flesh shines in the kitchen with even minimal attention: prepare it a la meuniere, on the grill with lemon wedges as a garnish, steamed or poached with wine and topped with sauce. Because of the thin, delicate fillets, Dover Sole is best suited to these methods rather than dry heat like baking or boiling to avoid overcooking. It is also considered excellent off the bone and is often served whole and filleted at the table. Despite its delicacy, it is able to stand up to heavier sauces traditionally used in Europe. These are wild caught in France or Portugal.
Available as two whole one pound fish
Four Skin-on Fillets approximately 1 pound total
If you are interested in learning more about where and how we source our wild fresh seafood click here & check out our blog!
Check out our link below which explains how to prepare our Dover Sole. This step by step guide has been provided by award-winning food writer, cookbook author, photographer, and cooking teacher James Peterson.