Sole sole dishes - 4 cooking recipes

There are a huge number of descriptions in cookbooks on how to cook sole. There are both simple sole dishes and very complex and sophisticated ones. It is recommended to prepare sole recipes depending on the size of the fish. If we cook at home, small fish can be deep-fried whole. A medium-sized sole can be steamed and then fried in a frying pan. Large fish are best fried or poached in broth. Sea fillet can also be fried and served with sauce. In the cuisines of different nations, seafood is prepared differently. Italians prefer to eat this fish. cooked in dry white wine. In Spain, fried sole is served with a sauce of tomatoes, olive oil, sweet and hot peppers, almonds, onions and garlic. In England, this fish is fried in butter and eaten with French fries. The list of French sole dishes could take a long time. For example, boiled fish with white wine sauce and the addition of lemon juice, garnished with small champignons, will be called “homemade sole.” Fillet of sole, breaded in flour and fried in vegetable oil, served with cucumbers and lemon slices and parsley - this is “Doa flounder.” “Solefish a la Saint-Germain” is prepared as follows: the fillet is rolled up in the shape of a roll, secured with a wooden toothpick, before sprinkling with lemon juice, boiled in meat broth with the addition of white wine. This dish is then served with butter and wine sauce. If fillet of sole is poached in white wine and baked in white sauce, garnished with white grapes, then this dish will be called “Veronica fillet.”