Astara Oscietra Caviar
Exquisite taste for connoisseurs
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Fresh Dover Sole From France
Star of the show
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Line-caught and flown in fresh from France, this Dover sole is rich and buttery
1 / 2
Fresh Dover Sole From France
Star of the show
Line-caught and flown in fresh from France, this Dover sole is rich and buttery
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Also called, black sole, the Dover sole is a species of flatfish. Greyish brown on its upper side, and white on its underside, it has two small eyes close to each other.
The name “Dover” comes from the Dover fishing port in England, which landed the most sole in the 19th century.
These Dover soles are line-caught, meaning they are not farmed, and are buttery, mild, sweet, and very rich in flavor. You can definitely taste the difference.
Preparation And Pairings
Dover sole is a very versatile fish, and also a very popular one because of how easy it is to fillet. It’s one that holds very well in most recipes.
The most famous of which, of course, is the Sole Meunière, a delicious classic French dish. And it’s not difficult to make at all! Simply take a whole Dover sole fillet, dredge in flour, and pan fry in butter. Serve on a plate, and top with the remaining now-browned butter, parsley and lemon.
It’s simple, light, but with a succulent texture and mild flavor. Pair with any dry, delicate neutral white wine—like a Chablis or a Sauvignon Blanc, so as to not distract from the buttery fish.
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
Fresh fish will arrive to you in designated styro boxes with shaved ice. Kindly store in your fridge as soon as received.
For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.
Also called, black sole, the Dover sole is a species of flatfish. Greyish brown on its upper side, and white on its underside, it has two small eyes close to each other.
The name “Dover” comes from the Dover fishing port in England, which landed the most sole in the 19th century.
These Dover soles are line-caught, meaning they are not farmed, and are buttery, mild, sweet, and very rich in flavor. You can definitely taste the difference.
Dover sole is a very versatile fish, and also a very popular one because of how easy it is to fillet. It’s one that holds very well in most recipes.
The most famous of which, of course, is the Sole Meunière, a delicious classic French dish. And it’s not difficult to make at all! Simply take a whole Dover sole fillet, dredge in flour, and pan fry in butter. Serve on a plate, and top with the remaining now-browned butter, parsley and lemon.
It’s simple, light, but with a succulent texture and mild flavor. Pair with any dry, delicate neutral white wine—like a Chablis or a Sauvignon Blanc, so as to not distract from the buttery 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.”
Fresh fish will arrive to you in designated styro boxes with shaved ice. Kindly store in your fridge as soon as received.
For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.
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