This sole grenobloise recipe by Eric Chavot is inspired by the start of his career – 'My first chef Mr Lahy had a fantastic fish restaurant in my hometown and I was cooking around 30 soles a day. A little trick I learned was to push gently on the bone of your sole, it should not have any resistance.'
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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
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
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
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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