Recipe: Filets de limande sole et girolles lotoises

1 In a large skillet pour a little of your tangy oil and a nice knob of butter.

2 When the mixture is meunière, place your fillets skin side down, then salt and pepper, cook 3 minutes on each side and set aside in a small dish.

3 In the same skillet sauté your chanterelles 3 to 4 minutes with your parsley mixture, salt and pepper.

4 Then add your sole fillets, add the rest of your olive oil and butter and place some of the chanterelles on top, cover for 2 minutes.

5 Then plate quickly on your hot plates and thus prove to everyone that often great recipes come from simplicity, only the quality of the ingredients used matters.
*Thus you will enjoy good fish that is not "overfished" in the so-called Sustainable way.