Sooo, for what DID you sell your sole?

[Guy_Montag]

Was it Lemon or Dover?

[LetThemEatWar]

1. im not a fishmonger

so i dont know. but i think you can get sole for maybe 6-7 dollars a pound

[m-jean03]

2. Welcome to DU!

I actually have bought sole for a mere 4.99/lb!! Delicious. My favorite fishy.

[HEyHEY]

9. I have terrible memories of sole

My parents used to force us to eat it...I think it was too fishy for a kid to eat...I like it now though!

[m-jean03]

12. My parents used to force me to eat, ugh, SHARK meat!!

How bizarre, you know?? It was AWFUL, just putrid. :P

[Whitacre D_WI]

3. Mmmmm... Dover sole...

:9

[m-jean03]

4. Do you cook much?

I love Dover sole.

I also like Lake Superior whitefish, have you had that?

[Guy_Montag]

5. Just to jump quite rudely into your sub-thread

I've never had much success cooking white fish. Trout & Salmon are easy, but anything like cod or plaice I tend to overcook.

Any advice?

[m-jean03]

7. I usually steam it or bake it. . .

Baking takes from 15-25 minutes( and you should put some butter or oil on top) steaming usually takes less time. The time varies based on the thickness of the fillet. Check it frequently, if you're not sure of what you're doing. Done right, it should flake apart easily with a fork and be very tender in your mouth.

Anyone else got advice? I'm such an unscientific chef, I just go by instinct .

Also, I've never cooked a whole fish, just fillets. :shrug:

[m-jean03]

10. This doesn't sound right, but it seems that

with some really delicate fillets it has taken as little as 10 minutes to get done
in my oven. Don't give yourself food poisoning with this advice, though. :P

[Whitacre D_WI]

6. I am an outstanding cook.

Not much with the whitefish, though (much like Guy). Often (too often for my ego) overcooked or undercooked. You have a really small window to make good delicate-fleshed fish.

[m-jean03]

8. You're married, right?

:shrug:

(Just curious, not proposing. :P )

[Whitacre D_WI]

13. Yes, but I'm not a fanatic about it.

:evilgrin:

[Guy_Montag]

11. It's just white fish that eludes me,

I pride myself on cooking other food. I actually think it's quite a masculine pursuit, and my choclolate tarte makes girls putty in my grubby little hand.

Unfortunately you need to get to know a girl quite well before you can invite her for dinner.

The other thing is when doing a new dish (even if I've tested it myself before) for a young lady I can get quite stressed & frazzled.

[m-jean03]

14. Try steaming it . . .

It takes only a short while to get done & it is simple to make.
It is also easy to check at regular intervals.

Sole shouldn't take more than 10 minutes in a steamer, perhaps less.

If it seems bland, you can salt it and add a lemon-butter sauce afterwards.

Don't let young ladies frazzle you, we're generally very tolerant of mistakes
and imperfections. :-)

[Whitacre D_WI]

15. Same here.

Not too great with shellfish, either (for the same reason -- there is a window of seconds in which it is done, but not overdone).

Otherwise, I too take a lot of pride in my culinary skills.

[Guy_Montag]

16. I find scallops fried with a little butter, garlic & a drop of white wine

with pasta, for a starter. It's too rich for a main course, but it's very good. Dead easy & only takes a few minutes so you can keep an eye on & not over cook them.