Grilled or Fried Dover Soles

A Dover sole eaten on the day it is caught is one of the greatest sea fish of the world. Most of the soles from the south coast are sent to London and are none the worse for a quick, short journey. The Victorians, who appreciated Dover soles, thought of dozens of ways of garnishing them and dressing them up. They were served with lobster, prawns, green grapes, mushrooms or artichoke hearts. They were cooked in cream with truffles or in a fine cheese sauce, with melted or black butter, with