- One whole dover sole with the skin removed
- The no-fuss sole to make sole meuniere
- 350g-450g recommended serving for one person for a main course
We like to hold a very small quantity of skinned Dover soles. We source them from the south coast of the UK and they're always frozen at the 'peak' of freshness. If going for a fully skinned Dover sole, people often sprinkle a little flour on the exposed skin before frying in butter. This will give the flesh a little extra protection and leave a pleasant crispy finish.
Sustainability - our rating 8/10
South coast Dover soles are plentiful and are rated a 'best choice' by The Marine Conservation's Good Fish Guide. We only buy large, mature fish for our whole fish and fillets.