Bought a bag of three dover soles in Sainsburys at a big discount, but when I opened it to cook them I found to my horror that they still had the heads and tails on!
But once I had chopped those off, and the fins, and then cut the damned things in half to get rid of the backbones and insides, there was barely anything left. So I had to chuck them all out in disgust and open a tin of tuna.
So how would the culinary experts here cook dover sole? Maybe Norrahe could add a recipe for dover sole ("flat fish")
But once I had chopped those off, and the fins, and then cut the damned things in half to get rid of the backbones and insides, there was barely anything left. So I had to chuck them all out in disgust and open a tin of tuna.
So how would the culinary experts here cook dover sole? Maybe Norrahe could add a recipe for dover sole ("flat fish")
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