Ssshh keep it quiet. We like to hold a very small quantity of skinned Dover soles. We source these Dover sole 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.
- One fish per pack
- 350-450g recommended serving for one person for the main course
- South coast British Dover sole
- The no-fuss sole to make sole meuniere
How To Make Sole Meunière With Chef Ludo Lefebvre
Mind of a Chef