Sole

Sole – fish from Soleev' family, externally similar to a flounder: at a sole the same flattened body, and eyes are also located on the one hand. And here the sole differs in the sizes – it seldom grows more than 30 cm in length. Scales at a sole rigid, small, gray-brown.

Other names of fish – the European solea or fish salt, lives she in the subtropical and tropical seas. Import the European solea into Russia more often from Vietnam – fresh, salty, dried, frozen or smoked.

Fillet of a sole enjoys wide popularity, dishes from it are prepared in many countries of the world.

Appreciate a sole juiciness and tenderness of its meat and, of course, nutritiousness.

At us often intentionally or by mistake confuse a sole to a pangasius. But they belong to different families, and the pangasius is considered cheaper river fish whom unlike a sole, it is difficult to call by a delicacy. A pangasius in Russia sell to a thicket in a thick ice cover, his fillet differs from fillet of a sole in pink color though there is also a white pangasius. In this case it is possible to determine fish a pangasius that fillet plates at her narrower.

Advantage of a sole

The sole is rich in iodine, fluorine, phosphorus, iron, vitamins A, B, D, E, proteins, fatty acids.

Amino acids and acid taurine which were also found in fillet of a sole are of great importance for the person.

The use of dishes from fish salt allows to avoid a hypertension, a stroke, a heart attack, psoriasis, to improve a metabolism, a condition of vessels, to remove toxins.

Hostesses who know secrets of preparation of a sole ensure also to the family prevention of cancer, problems with a thyroid gland, bones.

Regular inclusion of a sole in the diet guarantees good appetite – fish promotes allocation of a gastric juice.

Caloric content of a sole (fresh) makes 88 calories. And it in spite of the fact that its fillet rather fat and nutritious.

Subtleties of preparation of a sole

Today a sole on a table any more not a rarity. It is remarkable that prepare fish in the different countries differently, but the general rule is the choice of a way of preparation of a sole depending on the sizes of fish. From large fish cook soups, divide her into portions which are fried or baked. The average sizes fish salt perfectly turns out on couple. A small small fish it is better for whole to bake.

Most often on kitchen to our hostesses the frozen fillet of a sole gets. And it is necessary to be able to treat it – defreeze fish in cold water and it is desirable in the refrigerator. It is considered that when defrosting at the room temperature the advantage of a sole is partially lost, besides, its fillet can be deformed.

Defreeze fillet not completely, only until then when it can be knifed. Small pieces of fillet salt, pepper to taste, roll in flour and fry. One more secret – it is necessary to fry fillet of a sole quickly, on the warmed frying pan, it is no more than 14 minutes (everything, on both sides).

As meat of a sole rather fat, after frying it it is necessary to dry on a tissue.

Not bad it turns out if to fry fillet of a sole in batter – to shake up eggs with flour, to add salt and spices, to roll in pieces of fish in this mix and to fry on the warmed vegetable oil.

It is possible to use also breadcrumbs for frying of fillet.

It is better to serve fish salt in sauce. The butter mixed with tangerine or lemon juice is perfectly combined with a sole.

To a garnish there are no special requirements.

Those who periodically master various diets for weight loss already managed to note that the caloric content of a sole as well as possible is entered in the menu of a diet. Of course, fish it is better to steam in this case, but, judging by responses, it is not even necessary to salt her, it is enough to fill with lemon juice.

Contraindications

A lot of good was told about a sole, but here to it its origin can spoil reputation a little. As it was told, fish is imported most often from Vietnam where the relation to ecology leaves much to be desired. Often found heavy metals, poisons, disease-producing bacteria therefore it was even prohibited to be sold in some regions of Europe in meat of a sole.

In order that the sole brought benefit, it is necessary to be interested from where it was imported, to pay attention to outward of fish if it is bought whole and fresh. It has to have dense scales, an elastic little body, red gills.

Those who has an allergy to fish and fish products should try a sole with care. Fish that who has the gastrointestinal diseases which are followed by a hyperoxemia of a gastric juice is unhealthy.