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      • British Lemon Sole
      • British Lemon Sole
      • British Lemon Sole
      • British Lemon Sole

      British Lemon Sole

      Fine flakes & full of flavour Read more

      £9.50
      • 200g
        -
        £9.50
        Out of stock

      • Lemon Sole is a wonderful little fish that makes a really special meal. Its texture is somewhere in between a Plaice and a Dover Sole, with fine white flakes and a sweet flavour.

        Cooked simply it actually works wonderfully well with a good squeeze of lemon.

        This of course has nothing to do with why a Lemon Sole is named as such. Which, to be honest, is rather perplexing. Lemon Sole is neither 'lemon' in colour, it's more of a muted red-brown with tiny yellow flecks accross its bumpy skin. Or 'sole' in species, it is actually more closely related to the dab or flounder family. Perhaps it's the oval shape of this fish that gives it its unique moniker - either way, it doesn't half pair wonderfully with a lemony sauce or a good firm squeeze of freshly cut lemon straight over the flesh. 

        Lemon Sole is largely a bycatch species, usually caught alongside more 'valuable' species; Turbot, Monkfish and Brill. It cannot be caught with any practicality using rod and line as it spends its time on the bottom of the seabed making it a prime target to get scooped up into a net. With stocks plentiful in South West waters it is not only a delicious option for supper, but its one that supports the fishing community enabling them to find a market for their whole catch. By choosing fish such as Lemon Sole, where there is less demand, you are helping to create a market that takes pressure off of other species and find a delicious culinary use for fish that are inevitably caught due to their stocking density and ease of catch in our waters. 

        Approximately 200g. Each pack contains 1 fish. 

      • Lemon Sole (FISH)

      • Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.  

        Grilled

        Rub the lemon sole with a little oil and lightly season with pure sea salt. Place the fish on a sheet of greaseproof paper in a raosting tin. 

        Place the roasting tin under the grill on the top shelf, about 10 to 15cm away from the heat. As a guide the, cook the flatfish for 8 minutes. You don’t need to turn the fish as the heat of the grill will cook it through.

        Pan Fried

        Rub the lemon sole with a little oil and lightly season with pure sea salt. Into a hot pan place the fish. Cook skin-side-down for 4 minutes. Turn over and then cook on the other side for 2 minutes.

      • All our fish is caught at its best and blast frozen at the quayside. 

        Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.

        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
          Standard Delivery Highlands & Islands (2 day service) is £14.95
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Delivered in compostable and fully recyclable packaging

      Wood Oven Roasted Lemon Sole with Simple Caper Dressing, by Mitch Tonks

      Cooking the sole in the wood oven adds a wonderful lightly smokey, lightly charred flavour to the fish that really enhances its subtle flavour. Don't be scared to char the top of the fish, as this all adds to the wonderful flavour - you'll also find the flesh is beautifully cooked as it gently steams in the wine.

      You can recreate this recipe just as easily in a conventional oven, simply add a further 2 minutes to the cooking time and set the oven to 200C. 

      View recipe

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      Our farmers are the lifeblood of our business. With dirt under their fingernails, come rain or shine their commitment to producing food the right way, in harmony with nature, shines through in every mouthful of our produce. We passionately believe in supporting small-scale family farms who produce food honestly and with integrity. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature.
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      All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. We deliver everything to your door in sustainably sourced, recyclable packaging. Our properly free range meat is carefully wrapped in a fully home compostable, 100% British sheep's wool pouch to keep it in perfect condition during delivery. Should any of your meat thaw during delivery; you can safely refreeze it and keep it frozen for up to 6 months. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer). Simply place the items still in their individual packaging into cool water and they will carefully thaw.
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