SoleDover Sole is a most prized fish. It has a mild buttery flavour and needs simple cooking. It is the exception to the rule that fish has to be freshly caught to be good - its flavour intensifies and is best when its 2 or 3 days old. Keep the skin on whilst cooking and then fillet it on your plate - if you keep the skin, then you will need to descale it and you do this by running the back of a knife along the skin against the 'grain' of the scales. They will scrape off quite easily, but it can be a very messy job and so you may want to ask your fishmonger to do this for you. On the occasions I've done this at home, I find fish scales sticking to kitchen equipment days later. This classic dish is a simple pan fry method. You can leave the head and skin on the fish if you want to - or you can dehead it and remove the dark skin. If you can't do this, then ask your fishmonger to dehead it - take the skin off or descale it. Watch while he does it and then you can have a go yourself next time :-) or not as the case may be! The white skin helps keep the shape of the fish and gets very crispy. Serve this with some new potatoes and veg or a salad. Have the side dishes prepared before you start to cook the fish. It needs 8 to 10 minutes to cook and about 2 minutes to finish off the pan juices. 
Sole Meuniere Heat half the butter in a large frying pan. Put the milk in a large dish and season the flour and put it on a plate. Dip the fish in the milk then into the flour making sure it's well coated. Fry the fish for about 4 minutes on each side. Transfer them to warmed plates. Add the rest of the be]utter and lemon juice to the cooking pan. Scrape the the residue from the pan and turn the heat up. Pour the sizzling butter over the fish. Scatter the parsley over and serve with some new potatoes and veg - try green beans, broccoli or similar. A simple salad would be equally good. Sole - to Fish Recipes Index
|
FREE 5 part e-Course 50 Fish and Seafood Soup Recipes