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The sole is available all year round with the biggest availability in February to October with a total production of 6000 tons a year in France. The yield is about 35% to get a fillet depending on the size of the fish. Nutritional profile
Description
RecipeRemove the bones, and make a small stock with them in which the sole fillets will be poached : lemon juice, chopped shallot and butter. Reduce the sauce and add it to a little hollandaise sauce, garnish the fillets with shelled mussels, pour a fine herb sauce over it before serving. |
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Sole solea vulgaris 