Fillet of Sole Saint-Germain (Filet de Sole Saint-Germain) recipe
ingredients
10 x 85 g fillets of sole
100 g flour
250 g butter
250 g white breadcrumbs
40 noisette potatoes
500 ml Bearnaise Sauce
picked parsley
seasoning
100 g flour
250 g butter
250 g white breadcrumbs
40 noisette potatoes
500 ml Bearnaise Sauce
picked parsley
seasoning
method
1. Dry the fish, season and pass through the flour, melted butter and breadcrumbs.
2. Lightly flatten and mark the skinned side trellis-fashion with the back of a knife.
3. Place on a well-buttered grilling tray and sprinkle the surface with melted butter.
4. Grill gently under a salamander grill for 6 minutes to a light golden colour and a firm texture.
5. Arrange on an oval flat dish, garnish with the noisette potatoes and picked parsley and serve the Bearnaise Sauce separately in a sauceboat.
2. Lightly flatten and mark the skinned side trellis-fashion with the back of a knife.
3. Place on a well-buttered grilling tray and sprinkle the surface with melted butter.
4. Grill gently under a salamander grill for 6 minutes to a light golden colour and a firm texture.
5. Arrange on an oval flat dish, garnish with the noisette potatoes and picked parsley and serve the Bearnaise Sauce separately in a sauceboat.
serving amount
serves 10
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