Recipe: Pan-seared Sole Fillets and Chanterelles from Head to Tail

1 Scrape the white skin then remove both skins, discard the black one, keep the white one then fillet the 4 fillets by slicing them and keep the backbone by removing the head.

2 In a large skillet pour a little olive oil and a little butter then roast your white skin place your white skin cut into 4 pieces and your backbone then set them aside add a little more butter.

3 Salt and pepper your sole fillets then coat them lightly in sesame seeds then pan-fry them approximately 3 minutes on each side, turn off the heat and keep covered.

4 In another skillet pour a little olive oil and a good piece of butter add the chanterelles salt and pepper sauté them 4 or 5 minutes then at the last moment add your herbs and the hint of garlic.
Finishing
On 2 well-heated plates arrange your 2 sole fillets on your pieces of white skin, add the boiling chanterelles and place your backbone in the center.
* Please for this beautiful recipe do not buy chanterelles from Eastern European countries which have no flavor apart from perhaps that of ionization.