SOLE GRENOBLOISE

This classic preparation emerged in Grenoble, pairing delicate fish with browned butter, capers, and lemon.

Serves: 1

Ingredients:

1 Dover sole

50g Plain flour
Salt & pepper
-
50g Butter
3 Lemon segments
5ml Lemon juice
1 Pinch parsley
30g Shallot
30g Capers
20g Brown shrimp
20g Cucumber (diced)
15 Small croutons
Salt & pepper

1. Prep your dover sole (or get your fish monger on it), season your flour with salt and pepper and dust the fish on both sides before cooking in the pan.

2. Get your pan on medium/high heat and add some oil. Add the fish and cook for 3 to 4 minutes on the white skin side.

3. Add your butter, flip the fish and cook for the same length of time on the other side, baste your fish as you go. Take the fish out and rest for 5 minutes, as the fish rests, make your sauce.

4. Add the butter to the dover sole pan and cook until it is nut brown, turn the heat down, and add all of your other ingredients.

5. Once the fish is rested, remove the bone before plating up, finish with the sauce.