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Dover Sole from the Belgian coastal waters.

Popular in France but a bit tedious to prepare. Limande sole is lemon sole; sole commune is Dover sole.

Sole meunière is the classic preparation; in Calais they make filet de sole à la courguinoise with mussels, shrimp, crème fraîche, butter, white wine and mushrooms.

Sole à la normande is sole fillets with shrimps, mussels, shallots, cream and butter, with dill or chervil and white wine.

Fish and seafood

Text © Dana Facaros

Image by Hans Hillewaert