Recipe: Dab sole from small boats prepared in the Charente style

1 In the bottom of your couscous steamer or steam cooker pour 1.1 oz (30 g) of sea salt, your seaweed then fill with water.

2 In the top place your potatoes just rubbed with a cloth, cover then cook for 20 minutes after boiling.

3 In 2 large pans heat 2.1 oz (60 g) of butter with a drop of rapeseed oil then place your dabs just floured dark side in a staggered pattern then after 6 minutes carefully flip them for an additional 5 minutes then drizzle them with lemon juice turn off the heat and cover (rest).

4 Remove your potatoes cut them in half then place them on your dabs and drizzle them with the lemon juice.

5 Serve them on large hot oval plates then heat the juice and pour it boiling over your dabs.