stand the superior character, think of a flounder or a lemon sole, both flatfish from the Atlantic coast. Their watery, friable flesh has a bland flavour and tends to crumble under the edge of a fork even if they are perfectly cooked. By contrast, turbot and Dover sole are remarkable for the resilience of their tender flesh and its high content of gelatine, which imbues it with a light, pleasant stickiness similar to that of sauces made with highly reduced veal stock. Both fish have a similarly elegant, lightly sweet flavour without the slightest “fishy” taste. Some chefs maintain that the Dover Sole tastes better when a couple of days old. This obviously splits opinions, as the general philosophy is to eat fish as fresh as possible. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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