See more: DOVER SOLE
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A superb fish – it has a thick but flat body, dark brown skin and is longer and narrower than any other flatfish. The flesh tastes clean, light and sweet and holds together well during cooking. One of the most versatile of the “prime” fish. It is best cooked a few days after being caught, being a “gamey” fish whose quality is enjoyed more with maturity.
5/700 Grams
Cook it: Dust the fillets with flour, salt, and pepper. Simply pan-fry either side in butter for two minutes.