Sole

A flatfish with thin, tender, delicately flavoured white flesh for frying in butter and roulades.

Sole is a flatfish with thin, tender white flesh of a delicate sweetish taste and few bones. It is quickly fried in butter (sole meuniere), baked in stuffed roulades, steamed and served with lemon and capers.

Recipes with this ingredient

Marinated giant shrimps with sole filletEuropean cuisine | Appetizers

The recipe is taken from the book "Seafood. Very simple.

Sole with potatoesFrench cuisine | Main courses

Sole with potatoes is a refined dish of French cuisine that embodies elegance and harmony of flavors. The tender sole fillet, fried to a golden crust, pairs beautifully with velvety young potatoes infused with thyme and garlic aroma. A refreshing touch is added by the tomato sauce with ginger and herbs, while the buttery sauce in which the potatoes were warmed ties all components into a single gastronomic delight. This dish not only pleases the palate but also decorates the table, highlighting the traditions of exquisite French cooking. It can be served directly in the skillet, creating an atmosphere of coziness and home warmth. Sole with potatoes is an ideal choice for a romantic dinner or festive lunch, emphasizing the simplicity and nobility of true French cuisine.