Flatfish | Sole, Turbot, Dab, Brill… | Le Delas
Tide | Flatfish | Sole, turbot, flounder, brill...
Native to Brittany, this brill is a premium flatfish, prized for its white, firm and delicately flavoured flesh. Weighing between 1 and 2 kg, each piece is carefully selected by our fishmongers in Rungis, guaranteeing freshness and impeccable quality. Its tender texture and subtle flavour make it a must-have for demanding catering professionals and caterers looking for a fish with character that is easy to work with in a variety of dishes. This product is one of the essentials of our seafood counter, acclaimed for its excellent taste.
Culinary uses:
Breton brill is perfect for baking, steaming or pan-frying. For chefs and caterers, it is available as fillets or whole for plated dishes, en papillote with aromatic herbs, or in portions for refined buffets. Its firm flesh also makes it ideal for tartare or carpaccio, highlighting its finesse and delicate flavour.
Carp (Cyprinus carpio) is a freshwater fish with firm, flavourful flesh. Delas, your wholesaler in Rungis, has selected this whole fish weighing approximately 2.5 kg for you. Like all products from our seafood department, it is guaranteed to be fresh: the fish is prepared on site on the day of delivery.
Professional culinary uses:
Carp meat lends itself to many different preparations. It is highly prized in traditional dishes, fried, roasted or in sauce. It is also ideal for making terrines or stuffings.
Storage and preparation advice:
As this product is fresh, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed by preparation on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
We offer fresh farmed turbot, available to order during the day and sold by the kilo. These fish weigh between 700g and 1.5kg each. Turbot is a noble flatfish, highly prized for its white, delicate and firm flesh, considered one of the best in fishmongers. Farming guarantees constant availability and consistent quality. Its flat shape and medium to large size allow for different cutting and cooking options.
Professional culinary uses:
Turbot is a delicacy that greatly enhances the menu of a gourmet restaurant or high-end brasserie:
► Whole or cut into pieces: These pieces weighing ±1.1 kg are ideal for cooking whole in the oven (often with coarse salt) for a spectacular effect, or cut into thick steaks for precise steaming or oven cooking.
► Fine preparations: The firm flesh is perfect for rich sauces (hollandaise, beurre blanc) or noble accompaniments (truffles, asparagus).
► Gastronomy: Turbot is traditionally a flagship product, synonymous with elegance and finesse.
Storage and preparation tips:
► Storage: This fresh product is delivered to you on crushed ice by the Atelier Marée from our Rungis store. Freshness is essential for this type of fish and it must be prepared quickly after receipt.
► Preparation: Turbot is prepared with its skin on to preserve its flavour and texture.
This tropical sole fillet (Cynoglossus senegalensis) is a fish of choice, highly prized by professionals for its fine, delicate flesh. This fillet weighs approximately 200g and is perfect for individual portions. The fishmongers at Le Delas, your seafood wholesaler in Rungis, prepare it to order every night for the next day's deliveries, guaranteeing optimal freshness.
Professional culinary uses:
The flesh of tropical sole holds up perfectly when cooked, making it very versatile. It is ideal for pan-frying, roasting in the oven or steaming. Its delicate flavour goes wonderfully with a light sauce, seasonal vegetables or celery purée.
Storage and preparation tips:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. It is recommended that you use it quickly to enjoy its quality to the fullest. The product can be frozen upon receipt.
Sole (Solea solea) is a noble flatfish, highly prized for its exceptionally fine and delicate flesh. This product, sourced in France, is available in pieces weighing over 800g, ideal for catering professionals looking for generous portions. Its subtle flavour and firm texture after cooking make it an exceptional product. Its flesh comes away easily from the bone after cooking, making it easy to serve. This sole has been carefully selected by Le Delas, your wholesaler in Rungis, for its freshness and impeccable quality.
Culinary uses:
Sole lends itself to refined preparations that highlight its delicate flesh, whether in classic dishes or more modern creations.
► Sole meunière: A timeless classic that highlights the delicacy of the fish. Simply floured, pan-fried in brown butter and served with parsley and a slice of lemon.
► Poached sole: Poached in court-bouillon with vegetables and white wine, sole remains very tender and is often served with an herb sauce or a light emulsion.
► Sole fillets: Filleted, they can be rolled into paupiettes, stuffed, or steamed and served with a creamy sauce.
Storage and preparation tips:
This product must be kept refrigerated. It is delivered to you on a bed of ice by our fishmonger's in Rungis. This sole is a fresh product that should be consumed very quickly to preserve its flavour and texture.
Halibut fillet (Hippoglossus hippoglossus) is a fish of choice for professionals. Its firm white flesh and delicate flavour make it a staple on restaurant menus. This fillet, weighing approximately 500 g, is prepared in the Le Delas Tide workshop in Rungis on the day of your delivery for optimal freshness.
Professional culinary uses:
Halibut fillet lends itself to many different preparations. Its flesh, which holds up perfectly when cooked, is excellent pan-fried, roasted or steamed. It can also be poached in court-bouillon and goes wonderfully with light sauces, melted butter, citrus fruits or fresh herbs.
Storage and preparation advice:
As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
Selected by our experienced seafood buyers, 600-800g sole from France is particularly popular in restaurants for its generous size, ideal for hearty portions or sharing dishes. Its fine, delicate flesh and versatility in the kitchen make it a quality choice. It can be pan-fried, grilled, baked, en papillote, fried or served raw, offering a wide variety of preparations. Its elegant presentation and year-round availability allow chefs to create tasty, aesthetically pleasing dishes that showcase French culinary expertise.
This large-sized turbot (over 3 kg) is a flatfish considered one of the most noble and delicate, renowned for its white, firm, and delicate flesh.
The label “small boat fishing” highlights the quality and freshness of the fish, often caught using traditional methods and sold locally. This fishing method guarantees flawless presentation. Le Delas offers turbot sold by the kilo in different sizes, allowing you to order according to your specific needs.
Professional culinary uses:
Turbot is a luxury fish, ideal for gourmet menus and special occasion dishes, requiring careful handling:
► Centerpiece: The large size (over 3 kg) is perfect for cooking whole (or in thick steaks) in the oven or braised, allowing you to serve a spectacular dish to share or make generous steaks.
► Gastronomy: Its flesh goes wonderfully with butter-based sauces (hollandaise sauce, beurre blanc) or springtime accompaniments.
► Piece Control: The +3 kg size guarantees excellent presentation and a high yield for prime cuts.
Storage and preparation tips:
► Storage: Fresh product to be stored on ice at a temperature close to 0°C. Can be frozen upon receipt.
► Preparation: The chef can fillet or cut the turbot into steaks. The central bone can be used to make an excellent stock.
The lemon sole (Microstomus kitt) is a flatfish, highly prized by professionals for its fine, delicate flesh. Like all products from the Tide Le Delas Rungis workshop, it is guaranteed to be perfectly fresh: the fish is prepared on site on the day your order is dispatched.
Professional culinary uses:
The flesh of the lemon sole lends itself to many preparations. It is excellent pan-fried, baked or cooked in foil. Its delicate flesh is also perfect for steaming. It goes very well with light sauces, seasonal vegetables and fresh herbs.
Storage and preparation advice:
Store in the refrigerator and consume quickly. As freshness is guaranteed by preparation on the day of delivery, it is best to use it as soon as possible after receipt to enjoy its quality to the full. As this is a fresh product, it can be frozen upon receipt.
Sole in the 200-300g size range is very popular in the restaurant trade for its size, which makes it ideal for light individual portions or starters. Its fine, delicate flesh and versatility in the kitchen make it a popular choice. It can be pan-fried, grilled, baked, en papillote, fried or served raw, offering a wide variety of preparations. Its elegant presentation and year-round availability mean that chefs can create tasty, aesthetically pleasing dishes to suit their customers' preferences.
The 2-4 kg brill is a high-quality flatfish, renowned for its white, firm and delicately flavoured flesh. Weighing approximately 3 kg each, every fish is selected by our fishmongers in Rungis to guarantee freshness, consistency and excellent taste. Its refined texture and subtle taste make it an ideal product for restaurateurs, chefs and caterers who want to enhance their dishes or buffets. This brill is one of the essential products on our seafood counter, appreciated for its consistency and culinary potential.
Culinary uses:
The 2-4 kg brill is suitable for a variety of cooking methods: oven-baked, steamed, pan-fried or en papillote. Professionals can prepare it whole for plated dishes, fillet it for tartares or carpaccios, or incorporate it into buffets and catering presentations. Its firm flesh is perfect for gratins or simmered recipes, revealing all its finesse and delicacy.
Selected by our experienced seafood buyers, 400-600g sole is highly prized in restaurants for its ideal size in individual portions, its fine, delicate flesh and its versatility in the kitchen. It can be pan-fried, grilled, baked, en papillote, fried or even served raw, offering a wide variety of preparations. Its elegant presentation and year-round availability make it an ideal choice for chefs, allowing them to adapt to customer preferences and create dishes that are both tasty and aesthetically pleasing.
Sole (Solea solea) is a flatfish known for its delicate white flesh and subtle flavour. Available in 300-400g sizes, this product is ideal for professionals who want to serve high-quality individual portions. Caught in France, this product is exceptionally fresh and its flesh holds up perfectly when cooked. Sole is a delicacy that adds a touch of elegance to any menu. This fish has been carefully selected by Le Delas, your wholesaler in Rungis, for its superior quality.
Culinary uses:
Sole is a versatile fish that lends itself to many preparations, from the most classic to the most modern.
► À la meunière: The most traditional preparation. Simply floured and pan-fried in butter, it is served with lemon juice and parsley for a classic and refined dish.
► Baked or en papillote: These cooking methods preserve the tenderness of the flesh. Sole goes perfectly with vegetables, fresh herbs and a drizzle of olive oil.
► Fillets: Sole can be filleted for more delicate preparations, such as stuffed sole rolls or dishes with sauce.
Storage and preparation tips:
This product must be kept cool and is delivered on a bed of ice by the Le Delas Rungis Tide Workshop. It is recommended that you consume it quickly to preserve its flavour.
Turbot fillet (Scophthalmus maximus) is a premium flatfish, known as the "king of fish" for its firm white flesh and refined taste. This large fillet is ideal for beautiful presentations. It is prepared by our team at the Marée Le Delas workshop in Rungis the night before your order is shipped, guaranteeing optimal freshness.
Professional culinary uses:
Turbot flesh lends itself to delicate cooking methods that highlight its finesse. It is ideal for pan-frying, oven-roasting or poaching. Its exceptional flavour pairs beautifully with a simple beurre blanc sauce, citrus fruits or a dry white wine.
Storage and preparation advice:
As this product is fresh, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed by preparation the night before dispatch, so it is recommended that you use it quickly to enjoy its quality to the full. The product can be frozen upon receipt.
Halibut (Hippoglossus hippoglossus) is a flatfish of choice, highly prized by professionals for its white, firm and delicate flesh. This fish is prepared by our team at the Marée Le Delas workshop in Rungis on the day your order is shipped, guaranteeing optimal freshness.
Professional culinary uses:
The firm flesh of halibut holds up perfectly when cooked, making it very versatile. It is ideal for roasting, pan-frying or steaming. Its subtle flavour goes wonderfully with a light sauce, citrus butter or fresh herbs.
Storage and preparation tips:
As this is a fresh product, it must be kept in the refrigerator. It is recommended that you use it quickly to enjoy its quality to the fullest. The product can be frozen upon receipt.
Sole (Solea solea) is a flatfish highly prized for its fine, white and delicate flesh. Its size of 600 to 800 g is ideal for preparing generous individual fillets. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
Sole is a timeless classic in gastronomy. It is emblematic in the preparation à la meunière, where it is simply pan-fried in brown butter with parsley. It is also perfect for other cooking methods, such as steaming, roasting in the oven or poaching, which bring out its delicate flesh.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.
The sole from France (Solea solea) is a flatfish highly prized for its fine, white and delicate flesh. Its size of 400 to 500g is ideal for preparing individual portions. Its French origin guarantees optimal freshness and quality. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness.
Professional culinary uses:
Sole is a timeless classic in gastronomy. It is emblematic in the meunière preparation, where it is simply pan-fried in brown butter with parsley. It is also perfect for other cooking methods, such as steaming or baking in foil, which bring out its delicate flesh.
Storage and preparation advice:
This product is fresh and must be kept in the refrigerator. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.