Atlantic Dover Sole Fillet
Approximately 16 vacuum sealed packs, 8 fillets per pack, 4oz. each (approximately 20 lbs.)
Dover Sole Fillets (xiphias gladius) have a sweet, delicate flavor. The fish is pearly white when raw and becomes even whiter when cooked. A staple of traditional continental cuisine, Dover sole fillets are thin but have enough density to hold up to the rich sauces European chefs have customarily served them with.
European Dover Sole is not the same as Pacific Sole. The name Dover became attached to this sole in the 19th century because that English village was once the chief supplier of the fish to London’s Billingsgate Fish Market.
Store frozen fish in your freezer until you’re ready to use it, then thaw only as much as you plan on cooking.
RECIPES & TIPS
Dover sole is a small, flat fish and its fillets are thin, making them prone to over-cooking. They are best suited to poaching, sautéing or steaming. A classic preparation is Sole Meunière: Season fillets with salt and pepper, dredge them in flour and sauté in clarified butter for 2-3 minutes per side. Keep the fillets warm while you make a quick pan sauce with more butter and lemon. Garnish with parsley.