Recipe: Sole goujonettes

Name: Sole goujonettes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: garniture fine de panais poivrons et olives noires; 2 belles limandes soles de 600 g; les filets levés ,les peaux retirées et taillées en goujonnette*; 1 poivron vert; 1 poivron jaune; 1 poivron rouge; évidés et taillés en fine mirepoix(petits carrés); 2 gousses d'ail dégermées et hachées; 2 panais moyens épluchés et taillés de même; 10 olives noires dénoyautées et concassées; beurre huile d'olives; sel poivre du moulin; quelques gouttes de sauce soja

By chef patrick Asfaux ★ ★ ★ ★ ★ 3.7/5 (6 reviews) Fishes

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

fine garnish of parsnips peppers and black olives
2 beautiful sole fish of 600 g
fillets removed, skins removed and cut into goujonettes*
1 green pepper
1 yellow pepper
1 red pepper
hollowed out and cut into fine mirepoix (small cubes)
2 cloves of garlic degerminated and chopped
2 medium parsnips peeled and cut the same way
10 black olives pitted and crushed
butter olive oil
salt pepper from the mill
a few drops of soy sauce

Step-by-step directions

1 In a saucepan pour your diced peppers and parsnips then add cold water to cover, put on the heat and boil for 2 minutes then drain* them.

2 Take a frying pan pour in 2 tablespoons of olive oil and a knob of butter when everything is hot pour in your "blanched" mixture of peppers and parsnips, salt and pepper and sauté for 10 minutes, then add the garlic and olives, stir, cover and remove from heat.

3 Just before lunch melt a large knob of butter (with a drop of oil) then when it is foaming place your goujonettes, salt and pepper then give them a nice color (2 minutes) then remove from heat and cover.

4 At serving time just reheat your garnish and your goujonettes then arrange on each hot plate a layer of your mixture and the goujonettes arranged harmoniously then pour a little of the rendered juice around and finish with a few drops of soy sauce.
I blanched this garnish to spare you any possible digestive troubles.
Goujonettes are small strips cut diagonally in the same shape as small goujon fish.

Poivrons Olives noires Panais Poisson Sole Limande sole