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Gently poached sole fillet served with chargrilled asparagus, cherry tomatoes, and a fragrant tarragon butter sauce.
Skin and roll sole fillets before baking with butter and lemon, then drizzle with a creamy wine and dill sauce.
Crispy battered sole served over puffed rice noodles with a tangy, golden-brown lemon and parsley butter sauce.
Roasted sole served with spiced potatoes and a white wine cream sauce, garnished with parsley and lime.
Steamed sole fillets rolled with baby leeks, served alongside creamy mustard-infused new potato mash and fresh herbs.