Dover sole meunière
This is without doubt my favourite fish, cooked simply, pan-fried and served with a light lemon butter.
Unlike most fish such as turbot, cod, trout, salmon, plaice, brill or lemon sole, which are best straight out of the water, Dover sole must be left for 48 hours before cooking. If you eat it when it is caught, the texture is tough, so it is best left to settle.
Subscribe from just €1 for the first month!
All Digital Access + eReader
Unlimited Access for 1 Month
Then €19.99 a month after the offer period.
€149 For the 1st Year
Unlimited Access for 1 Year
90 Day Pass
Get a Business Account for you and your team