Considered to be one of the gold standards of French gastronomy, our Sole is the produce of traditional coastal fishing carried out with trammel nets. This technique allows us to guarantee the quality of the product and avoid unwanted catches. We choose to only catch our sole before they lay their eggs, when the fish is at its fattest. You will be surprised to see the fish twisting like a fresh product as it is cooked!
Characteristics of our Dover Sole :
- Variable weight per piece, gutted, skin-on
- Storage: Keep frozen at -18°C for long term storage (until expiry date mentioned on the pack) or store in your fridge (in the original packaging) for a consumption within 2-3 days.
- Defrosting instructions: Keep the sole into its orignal vacuum-sealed pack and leave it in your fridge until completely thawed (around 24 hours).
Pan-fried: 4-5 minutes per side, depending on the thickness of the fish. You can cook it with or wirhout the skin. Discover our Sole Meuniere recipe.
Baked: around 20 minutes at 190℃ until fish is golden brown and flakes easily when tested with a fork.
Sole 400-500g : for 1 to 2
Sole 600-800g : for 2
Sole 800-1000g : for 4