This long, thin slipper-shaped flatfish is prized by chefs for its great eating quality and suitability and ease of preparation and holding together in classic dishes
Found mostly on sandy or muddy seabed, caught by trawling. Distributed widely in the North-East Atlantic and Mediterranean but forever associated with the English port of Dover.
Mild, buttery, sweet flavour. Firm but delicate with a meaty texture.
Traditionally cooked on the bone, with the upper skin stripped off prior to cooking. It works best cooked as simply as possible, either grilled, pan-fried or roasted. Ideal with flavoured butter or simple sauces. Classic dishes include Sole Véronique, Sole à la meunière or goujons.
Store chilled in ice or refrigerator (0-4 C). Consume within 2-3 days. Do not freeze.