Wild Dover Sole Fillet

With its very firm, sweet, delicate, and fine flaky flesh, Dover Sole is a special treat. Traditionally considered a classic delicacy in European Cuisine, this fish should be cooked carefully and is worthy of the best recipes and attention. It is sure to please those who love a subtle-tasting fish.

Dover sole fillets have no bones and stay thick after cooking.

The price is per Kilo.

Product Features: Fillet

Size: around 500g. The price is per Kilo, you’ll receive 2 fillets of 500g.

Storage:  Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Origin: France (Brittany)

French Name: Filets de Sole (Solea solea)

Packing: iced box

1,379.00 $

                                                                                                   Dover Sole a la Meunière

                                                                                               1kg Dover soles, trimmed and skinned                                 salt ad freshly ground white pepper
                                                                                               35g plain flour                                                                         4tbsp vegetable oil
                                                                                               40g unsalted butter                                                                2 tsp lemon juice
                                                                                               1 tbsp chopped parsley                                                           1 lemon, cut into 6 wedges, to serve


  1. Season the Dover soles with salt and white pepper. Dip on both sides into flour and then pat off the excess.
  2. Heat the oil in a large well-seasoned or non-stick frying pan. Add one of the soles, lower the heat slightly, and add a small piece of the butter. Fry over moderate heat for 4–5 minutes, without moving, until richly golden. Carefully turn the fish over and cook for a further 4–5 minutes until golden brown and cooked through. Lift onto a serving plate and keep warm. Repeat with the second fish.
  3. Remove the bones as described in my Rick Stein’s Fish & Shellfish video skills guide.
  4. Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a moderate heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley, and some seasoning. Pour some of this beurre noisette over each fish and serve with lemon wedges.