Place the Jersey Royals in salted water and bring to a gentle simmer until cooked. Place the four fillets of one sole together and skewer them with cocktail sticks. Trim off the ends to make them flat ...

Put the flour in a pie plate; season with salt and pepper. Dredge the fish in the flour, tapping off the excess; transfer to a plate. In a large skillet, melt 1 tablespoon of the butter in 1 ...

Spoon brown butter over the plated soles, and serve immediately with boiled new potatoes - Bobby Doherty Sole was the most prized of all sea fish, rivalled only by turbot during the 19th and early ...

At Ondine, we have always had lemon sole on the menu, regardless of the time of year or season. It’s such a special ingredient that has always found a place in our hearts… and so also a place on the ...

Move over burgers, step aside chicken; if you want to grill something that’s truly fast food, consider the fillet over the filet mignon. Many cooks forget fish when they pull out their grills, ...

Petrale sole is a mild, rather delicately fleshed fish, suited for cooking a la meuniere -- a light dusting of flour, sauteing in butter with a squeeze of lemon to finish -- as well as deep-frying and ...