Lemon Sole Fish, Large, 600-800g

Lemon Sole Fish Large is a large lemon sole weighing 600 to 800g — one of the finest and most delicate flat fish in British waters, with sweet, light white flesh and a flavour of great refinement. Lemon sole fish large is a magnificent flat fish. As a result, it suits the simplest possible cooking methods that preserve its natural delicacy. Furthermore, lemon sole is distinct from Dover sole in its softer flesh and suitability for very quick cooking. In particular, a large lemon sole cooked whole in butter is one of the finest and most satisfying of all fish preparations.

About Lemon Sole Fish 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 Lemon Sole Fish 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 Lemon Sole Fish Large

To get the very best from it:

• Remove the dark skin if preferred before cooking for a cleaner presentation.
• Cook whole in a generous amount of foaming butter for 3 to 4 minutes per side until just cooked through.
• Furthermore, lemon sole fish large suits a classic meunière — dredge in seasoned flour, fry in butter and finish with lemon juice and fresh parsley.
• Additionally, fillet and serve with a simple lemon butter sauce and asparagus for an elegant and refined preparation.

Perfect Pairings

This product pairs beautifully with:

• Good butter, lemon and flat-leaf parsley for a classic meunière
• Capers and brown butter for a simple and elegant preparation
• Asparagus or wilted spinach and new potatoes alongside
• A glass of Muscadet, white Burgundy or a crisp Chablis 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, this product 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.