Home

Fillet of Sole Caprice (Filet de Sole Caprice)

ingredients

serves 10
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
banana
flour and butter
Sauce Robert

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.

What did you think?

10 people have helped to review this recipe. Thankyou!

Fillet of Sole Caprice
posted by susan @ 03:22AM, 7/01/08
This appears to be the same recipe for sole saint-germain!
Lemon Sole Caprice
posted by Sophia @ 11:01AM, 5/22/09
Sole, Bananas and Mango Chutney - devine
Sole caprice
posted by Steve @ 11:00AM, 10/01/10
My favourite dish, try making River Cobbler Caprice
Sole with chutney
posted by Chris Davis @ 02:07PM, 12/21/12
Sole caprice is normally Dover sole and always served with mango chutney.
This was he dish created by Mario in his heyday at The Caprice.
Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved