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
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.
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.
serving amount
serves 10
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
