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

  • 1/2 lemon, juiced
  • 1/2 lemon, juice only
  • 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