Recipe: Lemon Sole Fillets

1 hour before your guests arrive:

1 Clean the young cucumbers well, then cut off both ends, split them in half, remove the seeds (if any) then cut them into tiny cubes (brunoise), plunge them into boiling salted water for 20 seconds of boiling then pour into a strainer and run cold water over them then drain them on a plate.

2 On your cutting board with a flat knife, beat your lemon sole or sole fillets a little then season with salt and pepper and pass them quickly through your flour plate, tap off the excess and set aside.

3 In a pan pour a little olive oil and a large knob of 1/2 salted butter then when the color is "meunière" style place your lemon sole fillets and cook them without too much browning 3 minutes on each side then remove from heat sprinkle a little thyme and cover your pan.

4 In another pan pour 2 tablespoons of olive oil with your garlic clove split in half heat well then off the heat add your cucumber brunoise salt and pepper just give the pan a toss and keep covered.

5 There your guests have finished the starter, turn on the heat under the 2 covered pans, heat for 2 minutes pour lemon juice over the fish remove the garlic from the cucumber cubes and bring your jus to a boil.
Plating: On hot plates arrange the lemon sole fillets alternating with your cucumber brunoise and a splash of reduced jus.