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Lemon Sole (Noun)

Highly valued almost pure white flesh.

Nouns denoting foods and drinks.

The lemon sole is a prized catch among fishermen for its highly valued almost pure white flesh, which is considered a delicacy in many cuisines.
Chefs and restaurateurs highly regard lemon sole for its flaky, tender flesh that can be cooked in a variety of ways to bring out its natural sweetness.
In upscale seafood restaurants, lemon sole is often served pan-seared or baked to showcase its almost pure white flesh and delicate flavor.
The firm texture and mild taste of lemon sole make it an ideal choice for fish dishes where the flesh is the main attraction.
Due to its high demand and limited supply, lemon sole with its highly valued almost pure white flesh can command a premium price in the market.

Flesh of American flounder; important in the winter.

Nouns denoting foods and drinks.

Lemon sole is a type of flatfish, its flesh being similar to that of American flounder and highly prized for its delicate flavor.
In the winter months, lemon sole becomes a staple in many upscale restaurants due to its mild flavor and flaky texture.
During the winter season, chefs often opt for lemon sole as it remains readily available and retains its tenderness despite the cold weather.
Fresh lemon sole is usually baked or sautéed and served with a light sauce to accentuate its delicate taste, a common winter delicacy.
When in season, lemon sole fillets are in high demand for their American flounder-like taste, which makes them a key component in winter menus.