THE SOLE MEUNIERE DE CALAIS
The sole we serve from our beautiful Côte d'Opale are fished by the boat "Momome".
Receipe for 4 persons :
4 soles portions 350g approx. Skinned, trimmed and then emptied
12 sprigs of parsley,
1 lemon
200 g salted butter,
6 tablespoons flour fluid,
2 tablespoons peanut oil,
salt, ground pepper,
----- To prepare your soles poissonnier
----- Dry very carefully
----- The salt and the pepper and quickly in flour.
----- The shake to remove excess.
----- Heat one third of the butter with the oil in a big pan.
----- Upon obtaining a hazelnut color, including the soles brown over high heat by placing the sole head and stomach on the left above. For a simple explanation, a fish must be presented to the left head and abdomen not low on a plate.
----- After the first colored side well after 5 minutes, turn gently with a large spatula and cook approximately 5 minutes
----- Coarsely chop the parsley.
----- Squeeze lemon.
----- As soon as the soles are cooked, place them on the plate with an apple steam
----- Put the pan on the fire and incorporate the lemon juice and parsley
----- Arrosé sole of a tablespoon of sauce and the rest in a gravy boat.
----- A sample immediately
Good tasting !
This receipe was developed by: Mr Didier Routier, Chef at "La Sole meunière".
|
