Lemon Sole
Microstomus kitt · lemon sole · limande-sole
Lemon Sole: what every chef needs to know
Hard to imagine a kitchen without Lemon Sole — an Atlantic flatfish whose flavour and quality fall between true sole and dab. The fish has an oval, almost round shape with a smooth skin, growing to 30–50 cm. Lemon sole fillets are white, fine-textured, and have a pleasant, lightly sweet flavour, somewhat richer than dab but less pronounced than true Dover sole. In British cuisine, the fish is known as "Lemon Sole" and is regarded as a quality flatfish. In the Netherlands and Belgium, lemon sole is regularly offered as an alternative to the more expensive sole. The fish is commercially available as a fillet or whole, and is poached or prepared meunière. Sustainability advice: choose MSC-certified lemon sole from the North Sea.
Lemon Sole: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Lemon Sole: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Tongscharfilet light bebloemd and fried in bruisende butter with lemon, capers and parsley
poached tongschar with a rich garnalenboter and fresh herbs
poached tongscharfilet with classic white wijnsaus based on visfumet and creme fraiche
Lemon Sole: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
poach tongscharfilets in a light fumet with white wine; the delicate structure requires not too long poaching.
use clarified butter to verbranding to voorkomen; tongschar has a fine flavour That goed to uiting comes at the meuniere-method.
Lemon Sole: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Lemon Sole: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Lemon sole (witch flounder) is a deep-water Atlantic flatfish, available year-round from North Atlantic fishing grounds.
Lemon Sole: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Lemon Sole: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Elegante Loire Sauvignon blanc with herbal freshness and silex-minerality fits excellent at the delicate flavour of tongschar
- Sancerre
- Pouilly-Fume
light, tight Bourgogne blanc with apple and citrus pairs with poached tongschar and classic botersauzen
- Bourgogne Blanc
- Macon-Villages
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Lemon Sole
At what temperature should you store Lemon Sole?
Store Lemon Sole at 0-2°C on ice (fresh); -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Lemon Sole professionally?
The primary professional technique for Lemon Sole is Poaching in visfumet at 68°C for 6-8 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Lemon Sole contain allergens?
Lemon Sole contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Lemon Sole?
Lemon Sole provides 82 kcal, 17.5g protein and 1.1g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Lemon Sole in season?
Lemon Sole is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
