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Goujons of Sole Murat (Goujons de Sole Murat)

ingredients

serves 10
750 g fillets of sole
50 g flour
100 ml oil
30 olivette potatoes
10 cooked artichoke bottoms
2 juice of lemons
150 g butter
chopped parsley

method

1. Cut the fillets into strips 6 cm x 1 cm, pass the goujons through the flour and shake off the surplus.

2. Heat the oil in a frying pan, place the fish into the hot oil and fry quickly until golden, then drain. Add the artichokes cut into 1 cm strips and the cooked potatoes and toss to heat and mix.

3. Heat the butter in another frying pan, add the goujon mixture, sprinkle with the chopped parsley and lemon juice and toss over, without breaking the pieces.

4. Serve dome-shaped in a dish.

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