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Fry the sole in a pan ("meunière" for example)
Place the cooked sole on a board.
Using a fork and a knife, remove the bones that are all around the sole...
...from head to tail.
Cut between the two fillets.
Slide the fork (teeth up) between the main bone and the fillets...
...to separate them.
Do the same with the second one.
Open the two fillets without separating them from the head.
Using a pair of scissors, cut the bone at the level of the head...
...and the level of the tail.
Separate the entire length of the bone...
...and remove it.
Reshape the sole...
...by folding back the fillets. Reserve in a hot place until ready to serve.