The ‘king’ of the Soles, this superb fish has inspired many classic dishes such as poached Sole bonne femme, Sole Veronique and Sole à la Meunière. With a dark brown skin and a longer and narrower shaped body than other flatfish, Dover sole has a crisp white flesh, firm to touch, with an almost sweet taste.

Dover’s range in size from 340g–1.3kg. As it is often too firm to cook immediately after being caught, it is usually best after one or two days when both texture and flavour are enhanced. Fish of 400–450g are perfect for serving whole à la Meunière – skinned both sides, dusted in seasoned flour and pan fried. A 680g fish will provide two portion size fillets. 

Small Dover sole are sometimes known as tongues (up to 280g) and slips (280–340g).