W:
www.universitybusiness.co.uk/news/catering
C I T R U S L EMO N S O L E S K EWE R S
ME G R IM G O U J O N S
S O L E R O U L A D E
the bone, fi llets are always popular, and are great for rolling around a fi lling, then steaming or baking.
Plaice
Unlike Dover sole, plaice (Pleuronectes platessa) is best eaten as fresh as possible, as the fl avour quickly fades. It has as pronounced a fl avour as lemon sole, but it takes sauces and other fl avours very well, and is great for bat ering – as evidenced by its frequent appearance on fi sh and chip shop menus. Cook on the bone (with the black skin removed) to get the best from the fl avour, or use fi llets with a sauce or fi lling. Best avoided when post spawning (around February to April), as the fl esh then tends to be thin and watery.
Megrim
Also known as ‘whiff ’, megrim (Lepidorhombus whiffi agonis) is more appreciated by the Spanish than in the UK. It has an oval body similar to lemon sole with a sandy-brown dark upper side but is actually from the same family as turbot and brill. It has a softer fl esh and a thin skin which can be readily crisped.
Also known as ‘fl uke’, fl ounder (Platichthys fl esus) has brownish-green skin with faint red spots on the dark upper side and is bright white on the lower side. Flounder are similar in shape to halibut – though that is where the similarities end – and range in size from 350g–900g. Dab (Limanda limanda) tends to be smaller, and is rarely caught bigger than 680g. At their best, both dab and fl ounder are similar in fl avour and texture to plaice, and can be a good value buy. UB
Witch
Also known as Torbay sole, witch (Glyptocephalus cynoglossus) has a similar appearance to Dover sole, and is from the same family as Lemon sole and plaice. Both megrim and witch are generally fi shed off the south-west coast of the UK and down the Atlantic coast of Europe. They range in size from 225g–900g and can be a good buy when at their freshest. Best cooked on the bone and requiring careful cooking to avoid drying out.
Flounder and Dab
FOR MORE SEAFOOD HINTS, TIPS AND RECIPES VISIT
www.seafi
sh.org
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