Sea tongue dishes — 8 delicious homemade cooking recipes

Cookbooks contain a huge number of descriptions of how to cook sea tongue. There are both simple sea tongue dishes and very complex, refined ones. Sea tongue recipes are best chosen according to the size of the fish. When cooking at home, small fish can be deep-fried whole. A medium-sized sea tongue can be steamed and then pan-fried. Large fish are best fried or poached in broth. Sea tongue fillet can also be fried and served with a sauce.

In the cuisines of different peoples sea tongue is prepared in different ways. Italians prefer to eat this fish cooked in dry white wine. In Spain, fried sea tongue is served with a sauce of tomatoes, olive oil, sweet and hot peppers, almonds, onion and garlic. In England this fish is fried in butter and eaten with French fries. French sea tongue dishes could be listed for a long time. For example, boiled fish with a white wine and lemon juice sauce, garnished with small champignons, is called "sea tongue home-style."

Sea tongue fillet, dredged in flour and fried in vegetable oil, served with cucumbers, lemon slices and parsley, is "sole Doa."
"Sea tongue à la Saint-Germain" is made like this: the fillet is rolled up into a roll, secured with a wooden toothpick, sprinkled beforehand with lemon juice, and poached in meat broth with white wine added. The dish is then served under a butter-and-wine sauce. If the sea tongue fillet is poached in white wine and baked under a white sauce, garnished with white grapes, then the dish is called "fillet Véronique."