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| Sole |
Peltorhamphus novazeelandiae (New Zealand Sole)
Pelotretis flavilatus (Lemon Sole)
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| Also Known As: Karei, Sogliola limone, |
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Home Delivery Pricing: See 'Weekly Fresh Offerings' for chilled availability & price.
See 'Residential Product List' for frozen pricing |
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Product Description:
Part of the righteye flounder family - this fish has delicate, mild tasting white flesh. When fried as a gilled and gutted fish the skin crisps nicely.
Sole have low to medium oil content.
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Suited Cooking Methods:
Steam, Poach, Sautee, Bake, Grill-BBQ |
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Suggested Wine accompaniment:
Young flavoursome Chardonnays |
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| Storage, Handling & Defrosting Recommendations: |
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Chilled Fish:
Keep well chilled - As close to 0 °C as possible. Fish received whole should have the gills and stomach contents removed as quickly as possible to help retain product quality and shelf life. |
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Frozen Fish:
Store at - 18 °C. Ideally the fish should be packed in a vacuum bag with the seal intact. Alternatively the fish can be well wrapped in cling film and kept in a Zip-lock bag to avoid dehydration and freezer burn. It is recommended that fish be cooked from frozen or a semi-frozen state to retain succulence. |
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| Recipes: |
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Baked Stuffed Sole a La Michael Chiklis
Yield: 4 servings
Ingredients:
1 cup Raw lobster meat
1 cup Raw crabmeat
1 cup Raw jumbo shrimp
6 x Thin sole fillets, 1 inch long
1 bn Fresh parsley
1/2 cup Chopped basil
Black pepper
Salt
1 x Lemon
1 bn Small shallots
3/4 stk butter
1 cup Dry chardonnay
Paprika, optional
Method:
Preheat oven to 350 F. Chop the lobster, crab and jumbo shrimp in the cuisineart and make the stuffing paste. Add basil, parsley, salt and pepper, three or four small, peeled shallots and a squeeze of lemon.
Buzz the cusinart if needed for moistness, add more lemon juice. On a cutting board, spoon the paste onto fillets and roll them. Place fillet rolls on pre-buttered pan.
To prepare the sauce: Mix white wine, melted butter and lemon in measuring cup. Pour over filets. Add salt, pepper, more lemon (if desired) and chopped parsley and paprika (as needed)
Grate shallots over the fillets. Cover the pan with tin foil. Place in oven and bake for 30 minutes.
Serve with sauteed asparagus and rice pilaf.
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