Description

ALSO KNOWN AS WITCH FLOUNDER, THESE FLATFISH THRIVE IN THE NORTHERN ATLANTIC. THEIR TENDER, FINE-GRAINED MILD WHITE FLESH IS SIMILAR IN TASTE AND TEXTURE TO DOVER SOLE. THE FILLETS ARE BEST BROILED, BAKED, OR DUSTED IN FLOUR AND SAUTEED IN BUTTER (THE CLASSIC FRENCH SOLE MEUNIERE).

FOR GREY SOLE FILLETS, COAT AND PAN FRY OR STUFF WITH CRABMEAT DRESSING, ROLL AND BAKE. FINISH WITH A LEMON-BUTTER SAUCE. FOR WHOLE FISH, BROIL OR BAKE WITH BUTTER AND LEMON. IT’S LEAN, SO WHEN THE FLESH IS OPAQUE, IT’S DONE.

GREY SOLE IS HIGH IN VITAMIN A AND A GOOD SOURCE OF CALCIUM, PHOSPHOROUS, POTASSIUM, MAGNESIUM AND VITAMIN C.