Always poach or steam in a court-bouillon made from the sole trimmings with an onion, carrot, sweet herbs, and a glass or two of white wine.

If poaching, lay the soles in the court-bouillon in a fish kettle or a saucepan which will take their length and poach just at boiling point for 15–20 minutes. If steaming, lay them on the perforated grid of the fish kettle above the court-bouillon