It is recommended that the fins of whole sole be trimmed right up to the edges of the fillets when they are required for covering with a sauce. The black skin only should be removed and the scales of the white skin carefully removed.
Although this rather severe trimming tends to spoil the appearance of the fish there is a gain in ease of service and in the amount of garnish and sauce required for presentation.
To assist in the poaching of whole sole the fillets of the skinned side should be partially detached from the bone along the centre; this allows the heat to reach the centre of the fish more quickly. The partially opened side of the sole should always be placed downwards in the dish for cooking.