BON APPÉTIT!
RECIPE
In this popular French classic, the fish is lightly dusted in seasoned flour then pan-fried in butter until golden – here it’s served with indulgent buttery potatoes
The new edition of the Complete Book of French Cooking is a comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors. With 165 classic recipes and all the fundamental techniques explained step by step, it includes a foreword by the late, legendary Paul Bocuse who described the book as “an invaluable kitchen companion” for novice and established cooks.
RECIPE
Serves: 4
Preparation: 40 minutes
Cooking: 30 minutes
INGREDIENTS
4 sole fillets
900g potatoes
40g plus
40g salted butter
50g flour
60g clarified butter
Juice of 1 lemon
1 lemon, in segments, for garnish
A few sprigs of parsley, for garnish
Fine salt
METHOD
1 Begin by preparing the garnish: chop the parsley and cut the lemon segments. Remove the fins and scales from the sole. Make an incision at the head and pull off the dark skin from the top side. (The other side does not need to have its skin removed.)
2 Wash, peel, and rinse the potatoes. Cut them into oval shapes about 5cm long. Place them in a pan and cover with cold water. Bring to a boil and leave to simmer for two minutes. Drain them, but do not refresh. Me
