Sole grenobloise
by Eric Chavot
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Ingredients
Fish & Shellfish
2 Dover sole, (or lemon sole) scaled and cleaned
Store Cupboard
flour, for dusting
7g of Dijon mustard
2g of ground sea salt
1 pinch of black pepper
1 tsp ground almonds
20g of croutons
Oils & Vinegars
vegetable oil
10g of lightly seasoned pickling vinegar
Fruit & Vegetables
1 lemon, juiced
1/2 garlic clove, minced
10g of gherkins, cut into batons
10g of lemon segments
20g of cucumber, parisienne (balled)
Dairy
175g of unsalted butter, softened
Salad & Fresh Herbs
13g of flat-leaf parsley, finely chopped
1 sprig of lemon thyme, leaves picked and finely chopped
1 1/2 tbsp of parsley, julienne
Spices & Dried Herbs
1/2 pinch of cayenne pepper
Delicatessen
10g of preserved lemon