Last updated: 4 November, 2024 @ 12:04
There are some great Dover sole recipes out there, but with skin as rough as a cat’s tongue and face as miserable as a miserly old man, it could be a surprise to learn that the Dover sole is, actually, very highly sought-after.
However, as we all well know, never judge a book by its cover. The flesh of a Dover sole makes it one of the finest fish in the sea.
Indeed, some suggest if turbot is the king of the sea, then the Dover sole is the queen.
The flesh of Dover sole is firm, juicy and holds together very well. This makes it nearly the ideal fish for the novice seafood cook.
The downside is, fishmongers also know what excellent eating the Dover sole makes, and price it accordingly. So pay attention to what you’re doing, or you will literally pay for it.
You can identify a Dover sole on the fishmonger’s slab by its oval shape, the black spot on its pectoral fin, and its expensive price tag when compared to other flatfish.
Preparation
It’s common to trim, gill, and skin Dover sole before cooking, which is actually an easier process than it sounds.
The filleting of a Dover sole is also reasonably straightforward when tackled with a sharp knife and a little patience. An alternative method is to cook the fish whole first, and fillet afterwards.
Dover Sole recipes
However, we tend not to fillet flatfish as we prefer to cook them whole (you can always cook the fish on the bone and the fillet once cooked).
Our favourite way of cooking Dover sole is to leave the skin-on and place under a hot grill. The key to getting that lovely, crisp skin is ensure the grill is hot and the fish is dry and well seasoned with some salt. Just before you whack it under the grill, brush the skin with some vegetable oil.
Other common methods of cooking Dover sole include frying, steaming and roasting.
One of the classics of Dover sole recipes is Sole a la Provençale. A version of this fine recipe can be found in Mediterranean Seafood by Alan Davidson.
Of Dover sole, Davidson writes, ‘Any idea that most members of the species congregate near Dover is quite wrong’. So that’s that myth dispelled!
Of course, we’ve written a review of Mediterranean Seafood, or you can buy this excellent book from Amazon.
Some of our other favourite recipes for Dover sole include:
- Rick Stein’s classic Dover Sole a la meunière
- Tony Singh’s adventurous Dover sole with lime and ginger
- And this beauty, Whole Dover sole with a tarragon and lemon stuffing and potato dumplings, by Nathan Outlaw
Seasonality
Dover sole is at its best between early September and November.
Sustainability
Read more on the latest Marine Conservation Society Good Fish Guide ratings.