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The Petrale sole (Eopsetta jordani) is an edible flatfish of the family Pleuronectidae. It is a demersal fish that lives on sandy bottoms, usually in deep water, down to depths of about 550 metres (1,800 ft). Males can grow to 53 centimetres (21 in) in length, females to 70 centimetres (28 in), and they can weigh up to 3.7 kilograms (8.2 lb).
Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, floured and fried, and served with hot melted butter, lemon juice and parsley. Many recipes specify Dover sole , but the technique can be used with other similar flatfish.
The word sole in English, French, and Italian comes from its resemblance to a sandal, Latin solea. [2] [3] In other languages, it is named for the tongue, e.g. Greek glóssa (γλώσσα), German Seezunge, Dutch zeetong or tong or the smaller and popular sliptong (young sole), Hungarian nyelvhal, Spanish lenguado, Cantonese lung lei (龍脷, 'dragon tongue'), Arabic lisan Ath-thawr ...
Cook the fish for 2 minutes on each side, in batches if necessary. Drain on paper towels; cut the lemon in half and squeeze the juice from one half over the fish.
The delicate texture of the sole pairs beautifully with the bright, zesty lemon and caper sauce, making it an ideal choice for a warm day. Spaghetti Cacio e Pepe by Anthony Vitolo
On the west coast of Canada (outside the range of Scophthalmus rhombus) local fisherman refer to the petrale sole, Eopsetta jordani, as brill. The flesh is lighter in texture, more friable - even "floury" - and considerably less rich in flavour than the turbot , which is preferred by chefs.
Over much of its range Solea aegyptiaca is sympatric with the rather similar common sole and has been considered a subspecies by some authors in the past. It is however more closely related to the east Mediterranean Senegalese sole (Solea senegalensis) than it is to the common sole, and where these two species' ranges meet there is a hybrid zone, with hybrids being detected from the Gulf of ...
The French Chef is an American television cooking show created and hosted by Julia Child, [1] produced and broadcast by WGBH, the public television station in Boston, Massachusetts, from February 11, 1963 [2] to January 14, 1973. It was one of the first cooking shows on American television. The French Chef was first shown with a pilot on July ...