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Sole grenobloise

PT30M

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Ingredients

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Metric

Imperial

Dover sole

Butter for grillade

To serve

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Method

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1
In a small bowl, combine the softened butter with all the remaining ingredients for the butter for grillade. Mix well and set aside
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
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
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Sole grenobloise

 
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