Family Best Time >> Food

Pan-fried solettes with lemon butter


Ingredients:4 people
  • small soles (solettes)
    16
  • butter
    2 tablespoons
  • lemon
    1
  • shallots
    2
  • sunflower oil
  • potatoes
    600 g
  • cherry tomato
    12
  • chervil
    1 botillon
  • water
    1 glass
  • salt and pepper mill
  • barberry dried berries


Preparation:
  • Preparation time:15 minutes
  • Cooking time:15 minutes


Difficulty:[usr 1]

Drain and pan-fry the salted and peppered solettes in very hot oil.
Blot dry.
Brown the chopped shallots in butter, deglaze with the lemon juice,
wet with a little water, strain and add the remaining butter, salt
and pepper.
Coat the bottom of the plate with the sauce, arrange the solettes garnished with a chopped cherry tomato
in half and a slice of lemon,

Sprinkle with barberry.

Cerfeuille.
Accompaniment of English apple.

Peel and turn the potatoes into olives, put them in a large saucepan filled with water, add coarse salt (about 15 g per liter over medium heat), bring to the boil and cook for 15 to 25 minutes depending on the size potato olives.

Pan-fried solettes with lemon butter

Chef Hubert's culinary ideas