Sole Fish
(Cynoglossus Macrolepidotus)

its bone-free, blossom-white meat tastes nutty and tender,
but still has a bite.
FINE FISH FOR MANY OCCASIONS
Even the inexperienced can portion the cooked fish: the fillets are to the left and right of the thick central bone, the skin can be easily peeled off, and the fillets themselves are free of bones. The sole can also be prepared whole in the oven, on a tray with herbs and garlic, for example, with a few cubes of bacon or fresh tomatoes and spicy olives. And of course the sole can also be steamed and stewed, its meat always tastes nutty-fine with a subtle flavor that goes particularly well with fine mustard sauce, crustacean sauce or béarnaise sauce – accompanied by boiled potatoes, spinach or creamy vegetables à la crème. Sole fillets taste good fried in butter or olive oil on a salad or with vegetables.
ORIGINAL AND FAKE
Every now and then the fine sole is mistaken for the cheaper sole, but there are also external features that give an indication of which fish is present: The body shape of the two flatfish is different: the sole is wider than the sole, and its head is more pointed. The side of the eyes of the red tongue is also yellow-brown and is reminiscent of marble, that of the sole is uniform in the course and a little darker.
OF THE BEST ORIGINS
Our sole comes from the north-east Atlantic, they come from the North Sea between Denmark, Norway and Sweden, from Skagerrak and Kattegat. The meat of the sole from these cool waters has a particularly firm structure.