A 1kg bag of yellow sole fillets — skinless and boneless, 85–140g per fillet. Yellow sole is a flat-fish variety that lives on the sea bottom, with light-coloured flesh, a subtly sweet flavour and a firm-but-delicate texture that pairs equally well with a quick sauté in butter or a longer braise. The right fillet for sole meunière, casseroles and creamy fish dishes.
Pack details
- Net weight: 1kg
- Fillet size: 85–140g each
- Form: skinless, boneless
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook yellow sole
- Sole meunière: seasoned flour, fry in butter for 2–3 minutes each side; finish with brown butter, lemon and parsley.
- Sauté: butter and lemon zest over medium-high for 2 minutes per side.
- Poach: in milk or fish stock for 4–5 minutes; the base for fish pie or véronique.
- Bake: 200°C for 8–10 minutes with butter, white wine and herbs.
- Steamed in parchment: with vegetables, herbs and a splash of wine.
Pair with a chilled Sauvignon Blanc, Chenin Blanc or Pinot Grigio.
Sourcing and delivery
Yellow sole filleted skinless and boneless for ready-to-cook convenience. Dispatched frozen from our UK warehouse in insulated packaging.
