Sole grenobloise

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 thirty soles a day. A little trick I learned was to push gently on the bone of your sole; it should not have any resistance.'

First published in 2015

Ingredients

Metric

Imperial

Dover sole

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

Seasoned butter

To serve

Equipment

  • Parisian scoop / melon baller

Method

1
In a small bowl, combine the softened butter with the remaining ingredients. Mix well and set aside
2
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
3
When the edges become golden, turn over onto the brown side and start to add little nuggets of the seasoned butter
4
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.
5

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.

Eric Chavot’s cuisine has been championed by fellow chefs, diners and critics alike – not bad for a chef who arrived in London without a word of English and just twenty pounds in his pocket.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more