"Sole in the style of Fécamp"

"Sole in the style of la Havre"

"Sole in the style of Normandy." Traditionally this has been sole cooked in cider and cream. Latterly it is more likely to be cooked in white wine with cream.

Sautéed sole finished with vermouth.

Poached sole with tomatoes and onions poached in white wine.

Sole Armenonville is a French dish of poached sole served with strips of cep mushrooms and a white wine sauce with a garnish of Anna potatoes.

"Sole in the style of Chambertin." Sole baked in red wine and then served on a bed of mushrooms, shallots and parsley.

Sole au cidre is French for sole cooked in cider, usually with parsley and shallots.

Sole bonne-femme is French for "sole good wife", meaning sole poached in white wine with mushrooms.

Grilled Dover sole with fried banana.