What is the difference between Dover sole and lemon sole?
Dover sole, Solea solea, is the only true sole. It is so named because it was once landed mainly around the town of Dover in Kent, but it is now caught widely in other European waters. Though expensive, Dover sole does have an exquisite flavour and delicate, firm flesh. It is delicious simply grilled, or fried in a little butter and lemon juice. Lemon sole, Microstomus kitt, is not a true sole although it is similar in appearance. While lemon sole is considerably cheaper than Dover sole and not as fine either in texture or flavour, in recipes the two are interchangeable. Dover sole is an exceptional fish in that it is best not eaten straight from the sea. It needs two or three days to ‘relax’ before cooking or the flesh can be tough and rubbery and the bones and skin will be difficult to remove. Pan-dressing My local supermarket has begun to stock ‘pan-dressed’ fish. Please explain what this means. ‘Pan-dressed’ simply means that the fish has been trimmed, scaled, gutted, boned or fill
