Sole Grenobloise Recipe

by Eric Chavot
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4
45 minutes

Ingredients

Dover sole

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

Seasoned butter

  • 175g of unsalted butter, softened
  • 7g of Dijon mustard
  • 13g of flat-leaf parsley, finely chopped
  • 1/2 lemon, juice only
  • 1/2 garlic clove, minced
  • 1 sprig of lemon thyme, leaves picked and finely chopped
  • 2g of ground sea salt
  • 1 pinch of black pepper
  • 1/2 pinch of cayenne pepper
  • 1 tsp ground almonds

To serve

  • 10g of lightly seasoned pickling vinegar
  • 10g of gherkins, cut into batons
  • 10g of preserved lemon
  • 10g of lemon segments
  • 1 1/2 tbsp of parsley, julienne
  • 20g of croutons
  • 20g of cucumber, parisienne (balled)

Method

1
In a small bowl, combine the softened butter with the remaining ingredients. Mix well and set aside
  • 175g of unsalted butter, softened
  • 7g of Dijon mustard
  • 13g of flat-leaf parsley, finely chopped
  • 1/2 lemon, juice only
  • 1/2 garlic clove, minced
  • 1 sprig of lemon thyme, leaves picked and finely chopped
  • 2g of ground sea salt
  • 1 pinch of black pepper
  • 1/2 pinch of cayenne pepper
  • 1 tsp ground almonds
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.
  • 1/2 lemon, juiced
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.