Time to allow: 30 minutes Portions : 8 oz fish per person   Ingredients Amount Type of raw ingredient Modern Substitutes 1 large sole   pinch salt   Method   1 wash the fish in water- do not skin although cut off the fins 2 put the fish into a fish kettle ( or covered saucepan) 3 add sufficient water to cover and then the salt 4 bring to the boiling point 5 simmer for 10 minutes or until tender according to the thickness of the fish 6 drain well 7 serve with garnishes of parsley and sliced lemon 8 serve with complementary sauce Recipe Comments   1 this traditional recipe for poaching sole remains one of the best ways to retain the flavour and texture. 2 many sauces are suitable although traditionally plain butter sauce or cream sauce is used