Fillet de Sole from France (Frozen)

TASTING NOTES FROM THE CURATOR

Also referred to as black sole or Dover sole, the Fillet de Sole has a grayish brown color on its upper side, and white color on its underside. Both of its eyes are small and close to each other.

It has a meaty texture, firm and rigid. When properly cooked, it is tender and flaky, with a buttery feel. Its flavor is mild and slightly sweet, light and delicate. It doesn’t taste stereotypically fishy, so it’s great for people who don’t usually lean toward fish.

PREPARATION AND PAIRINGS

This frozen Fillet de Sole is perfect for making the classic French dish, the Sole Meunière. A Julia Child favorite, it’s also relatively simple to do. Take your Fillet de Sole and dredge it in flour, then pan fry it in butter. Serve with the remaining butter, some parsley, and lemon. Pair with a Sauvignon Blanc or a Chablis, or any dry, delicate white wine.

STAR FISH

The most famous and most popular way to prepare Dover sole, the Sole Meunière, has been a classic French dish for centuries. It takes its name, “meunière,” from “miller,” in reference to the flour used to coat it before frying.

It’s so richly entwined in French history, that it was recorded as one of King Louis XIV’s favorite dishes. It grew in popularity even more (especially in the United States) when Julia Child wrote about it in her book, “My Life in France,” as one of the first French dishes she’d ever eaten, and has been credited as inspiring her. She called it, “the most exciting meal of my life.”

Storage Instructions

Arrives frozen. Once thawed, it must be consumed within 48 hours.