Dover Sole, Large, 500-600g

Dover Sole Large is a large Dover sole weighing 500 to 600g — the finest flat fish in British and European cuisine, with a firm, dense white flesh and a flavour of extraordinary sweetness and depth. Dover sole large is the king of flat fish cookery. As a result, it is the fish most associated with classical French and British fine dining. Furthermore, Dover sole requires more heat and slightly longer cooking than the more delicate lemon sole — the firm flesh demands 4 to 5 minutes per side in butter. In particular, this large size provides a genuinely generous individual portion.

About Dover Sole Large

We source our whole fish from trusted British fishmongers, specialist fish markets and carefully selected suppliers. In particular, we work with day-boat fishermen where possible to ensure the shortest journey from sea to delivery. As a result, the fish we deliver arrives in genuinely fresh condition. Furthermore, whole fish tells you everything about its freshness — bright eyes, red gills, firm flesh and a clean sea smell. However, we spare you the uncertainty by sourcing only fish that meets our own standards. In particular, premium species like turbot, Dover sole and wild sea bass require sourcing from sustainable fisheries. Additionally, we stock the full range from everyday fish like sardines and mackerel to the finest luxury species. That breadth and quality reflects our commitment to the finest British and European fish traditions. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Dover Sole Large From Us

Cooking whole fish is one of the most rewarding things a cook can do. In contrast to filleted fish, cooking on the bone produces a moister result. As a result, a whole fish roasted or grilled is almost always superior to the same fish cooked as a fillet. Furthermore, the backbone protects the flesh from direct heat and provides natural basting from the inside. However, scoring the skin before cooking is essential for even heat penetration and a crisp result. In particular, a hot oven or a very hot grill is the correct environment for most whole fish. Moreover, always rest whole fish for 2 to 3 minutes after cooking. The flesh continues cooking briefly and relaxes considerably. Additionally, the bones of a cooked whole fish make an outstanding stock for sauces and soups. That whole-fish approach produces the finest possible result from any species.

How to Cook Dover Sole Large

To get the very best from it:

• Have the fishmonger remove the dark skin, or do it yourself by scoring at the tail and pulling firmly.
• Fry in foaming butter in an oven-safe pan for 3 to 4 minutes per side until golden and cooked through.
• Furthermore, Dover sole suits a classic meunière preparation — dredge in flour, fry in butter and finish with lemon juice and parsley.
• Additionally, grilling Dover sole is outstanding — brush with butter and grill for 4 minutes per side under a very hot grill.

Perfect Pairings

This product pairs beautifully with:

• Good butter, lemon and flat-leaf parsley for a classic meunière
• Capers, brown butter and lemon for a classic sole à la grenobloise
• Fine green beans, boiled new potatoes or asparagus alongside
• A glass of white Burgundy, Chablis or a fine Pouilly-Fumé alongside

Storage: Keep refrigerated and use within 2 days of delivery. For the finest result, use on the day of arrival. Furthermore, store on a plate covered loosely in the coldest part of the fridge. However, do not seal in plastic as the fish needs to breathe. Delivered fresh and ready to prepare.

However you cook it, Dover Sole Large brings a freshness and flavour that only carefully sourced whole fish can deliver. Moreover, the finest fish always rewards simple cooking and the best possible accompaniments.