Lemon Sole Fillets Meunière light and refined

1 30 minutes before your meal :

In a small cast iron pot sweat off the pepper in some olive oil. Season well and allow to gently cook, covered, for 6 minutes. Then, add the diced up cucumber, crushed garlic and black olives. Cook for 5 more minutes, covered. Add few slices of splined cucumber, cover and take your pot of the heat.

2 Place your fillets of fish on a clean surface and season with salt and pepper. Then, sprinkle some of the flour/ bread crumb mixture on the lemon sole.

3 Heat up a good knob of butter as well as some olive oil until golden brown in a frying pan. Then, cook the fish fillets for 1 minute on each sides. Cover, take of the heat and set aside.

4 Take 4 hot plates and set some of the stewed vegetables at the centre using a small ring. Place 4 fillets of lemon sole around it, along with some of the cooking butter. Finish each plates with few dots of tomato sauce and balsamic reduction around the plate.

I thought of this recipe to remind gourmands that cucumbers can be used in hot dishes like it was in several old traditional recipes.