Sole grenobloise


First published in 2015
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Dover sole

  • 2 Dover sole, (or lemon sole) scaled and cleaned
  • flour, for dusting
  • vegetable oil
  • 1/2 lemon, juiced

Seasoned butter

To serve

In a small bowl, combine the softened butter with the remaining ingredients. Mix well and set aside
Pat the flesh of each fish dry and lightly flour both sides. Heat a splash of vegetable oil in a very large frying pan (or 2 medium frying pans) over a medium-high heat. When hot, add the fish white-side down and allow to sizzle
  • vegetable oil
  • 2 Dover sole, (or lemon sole) scaled and cleaned
When the edges become golden, turn over onto the brown side and start to add little nuggets of the seasoned butter
Continue to baste the sole with the hot butter, adding a squeeze of lemon juice as soon as the butter starts to brown. This will take approximately 4–5 minutes on each side.
Add the capers, gherkins, preserved lemon, lemon segments and parsley to the pan. Plate the sole, stir the ingredients into the pan juices, then spoon them over the fish. Garnish with the cucumber and croutons and bring to the table, dividing each sole in half.
First published in 2015
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