AMAZING SOLE as a T-BONE by Chef Kenny Friederichs at 1 star Latour (including WINE PAIRING!)

Reimagining Flatfish Butchery

Preparing Dover sole on the bone is a classic technique, but presenting it as a "T-bone" offers a striking visual and structural shift for modern fine dining menus. Chef Kenny Friederichs of Michelin-starred Restaurant Latour demonstrates this approach, showcasing how to prepare flatfish to mimic the classic steak cut. By leaving the central backbone intact and portioning the fish to retain its skeletal structure, chefs can protect the delicate flesh from drying out during cooking. This method not only preserves the natural gelatin and moisture of the fish but also delivers a substantial, meaty texture on the plate.

When executing this preparation, knife precision is paramount. Chefs must navigate the flat anatomy of the sole to achieve clean cuts through the central frame without splintering the bone or tearing the delicate flesh. The technique requires a razor-sharp, heavy-duty chef's knife or cleaver capable of handling both the soft fish meat and the central skeletal structure in one decisive stroke. This approach also minimises kitchen prep waste, as utilising the whole section of the fish keeps yield exceptionally high.

Cooking and Service Strategy

Cooking flatfish on the bone requires careful heat management, as the bone conducts heat differently than the surrounding muscle. The primary pitfall in this preparation is uneven cooking; the flesh closest to the bone can remain translucent while the outer edges overcook. A gentle, controlled cooking method, such as precise pan-searing followed by consistent basting with foaming butter, helps distribute heat evenly and builds a rich, golden crust that complements the sweet, firm flesh of the sole.

The service delivery and beverage pairing are just as critical as the kitchen prep. At Latour, sommelier Stan Kerckhoffs pairs the dish with a curated wine. For professional kitchens, matching a robustly cooked, bone-in fish requires a wine with enough acidity to cut through the buttery richness, yet sufficient body to stand up to the deep, gelatinous flavours developed from cooking on the bone. A well-structured, elegant white wine ensures the pairing balances the dish rather than overpowering the delicate profile of the sole.