Sole and Lemon Sole

There must be more ways of cooking sole than any other single fish in the world. Greatly popular with chefs in top restaurants, it is considered - along with the turbot - to be the finest of all white fish.

Its flesh is firm and delicate in flavour, and it lends itself to a variety of modes of cooking. It is definitely at its best when eaten fresh.

There are two different kinds of sole: the real or black sole, which is long and narrow in shape, with a dark and roughish upper skin, and the lemon sole, which is rounder and more like the plaice in appearance, with a smoother and reddish brown upper skin. The lemon sole is decidedly inferior in quality to the real sole and is, in consequence, cheaper.