Seezunge auf einem Teller liegend fotografiert

Sole - from Brittany & the North Atlantic

In our range you will find sole from Brittany and the North Atlantic. We offer you the sole whole, but also ready to cook whole, or as fillets.

Sole - from Brittany & the North Atlantic

In our range you will find sole from Brittany and the North Atlantic. We offer you the sole whole, but also ready to cook whole, or as fillets.

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Wooden table with various grilled dishes and a sign with “BBQ weeks”
Ganze bretonische Seezunge mit Haut von oben
Breton sole

with head & skin, gutted

CHF 34.99*

CHF 87.48 /kg

Nordsee-Seezungenfilets auf einem mit Eis bedeckten Teller
North Sea sole fillets

from  CHF 39.99*

Ganze Seezunge mit Haut auf einem weißen Teller von oben fotografiert

Sold out

Whole sole

with skin

CHF 26.99*

CHF 59.98 /kg

THIS IS WHAT SINGLE TASTES BEST

Flour soles and shake off excess flour. Heat the clarified butter until it bubbles slightly. Take the sole on the head side, place it in the butter and cook through. When the sole begins to take on a golden color, lift the fish tail slightly and continue cooking the fish in the thick parts for another 2 minutes. Baste the sole with butter again and again.
 Brown Butter: To make the brown butter, heat the butter until it begins to caramelize. Once it reaches this point, deglaze the butter with a little lemon juice.
 To serve: Sprinkle the parsley and brown butter generously over the soles. Salt and pepper to taste.

THIS IS WHAT SINGLE TASTES BEST

Flour soles and shake off excess flour. Heat the clarified butter until it bubbles slightly. Take the sole on the head side, place it in the butter and cook through. When the sole begins to take on a golden color, lift the fish tail slightly and continue cooking the fish in the thick parts for another 2 minutes. Baste the sole with butter again and again.
 Brown Butter: To make the brown butter, heat the butter until it begins to caramelize. Once it reaches this point, deglaze the butter with a little lemon juice.
 To serve: Sprinkle the parsley and brown butter generously over the soles. Salt and pepper to taste.

Seezungenfilet mit Seesaprgel und kleinen Kartoffeln und Kapern, in einer hellen Schale serviert

World ofEnjoyment

Weißes Fischfilet knusprig gebraten, garniert mit Schaum und Kräutern, serviert mit grüner und orangener Sauce

World ofEnjoyment

Weißes Fischfilet knusprig gebraten, garniert mit Schaum und Kräutern, serviert mit grüner und orangener Sauce
Zanderfilet in Fischcurry neben Reis. Garniert mit grünen Chilis und Lorbeerblättern

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Fish curry with zander fillet
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Beetroot carpaccio with butter mackerel
Ein Teller mit drei Fischstäbchen, Kartoffel-Spargel-Salat und zwei Zitronenspalten.

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Fish fingers from the airfryer with potato and asparagus salad
Ein Teller mit einer Gabel und einer Portion Spaghetti Puttanesca, garniert mit Petersilie.

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Spaghetti Puttanesca
Frische Lachsbowl mit Avocado, Reis, Edamame und Sesam, farbenfroh angerichtet im modernen Bowl-Stil.

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Salmon bowl