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Sole grenobloise

Sole grenobloise

Sole grenobloise

PT30M

Why not try?

1
In a small bowl, combine the softened butter with all the remaining ingredients for the butter for grillade. Mix well and set aside
  • 250g of unsalted butter, softened
  • 15g of Dijon mustard
  • 25g of flat-leaf parsley
  • 1 lemon, juice only
  • 1 garlic clove
  • 2 sprigs of lemon thyme
  • 5g of ground sea salt
  • 2g of black pepper
  • 1/2 pinch of cayenne pepper
  • 13g of ground almonds
2
Take the fish and scale both sides (you can get the fishmonger to do this for you). Remove the head and trim the fins from each side. Pat the flesh dry and lightly flour both sides
  • 2 Dover sole, or lemon sole
  • flour, for dusting
3
Heat a splash of vegetable oil in a frying pan and when hot, cook the sole white skin-side down. When the edges of the sole turn golden, turn over onto the brown side and start to add little nuggets of the butter you made before. Continue to baste the sole with the hot beurre noisette. This will take approximately 4–5 minutes per side
4
When cooked, add the lemon juice to your beurre noisette and fold in the ingredients for the garnish except for the croutons and cucumbers. When plated, spoon the garnish around the fish and add the croutons and cucumbers to finish
  • 4 lemons, juice only
  • 20g of lilliput capers
  • 20g of gherkins, cut into batons
  • 20g of lemon, confit
  • 20g of lemon segments
  • 3 tbsp of parsley, julienne
  • 40g of croutons
  • 40g of cucumber, parisienne (balled)

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Sole grenobloise

 
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