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

Name: Limande sole de petits bâteaux traitée a la charentaise
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 4 portions
Ingredients: 4 Belles limandes soles blondes de petits bateaux juste écaillées; 200 g de petites pommes nouvelles de Noirmoutier ou de Ré; 120 g de beurre 1/2 Sel de bonne origine; 50 g d'algues séchées ou fraîches en saison; 1 jus de citron non traité; farine de riz; sel et poivre du moulin.; gros sel de mer

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.7/5 (6 reviews) Fishes

Prep 30 min

Cook 20 min

Rest 1h

Total 1h50

Servings 4 serv.

Ingredients for 4 servings

4 Beautiful blonde dab soles from small boats just scaled
200 g of small new potatoes from Noirmoutier or Ré
120 g of butter 1/2 Salt of good origin
50 g of dried or fresh seaweed in season
1 juice of untreated lemon
rice flour
salt and freshly ground pepper
coarse sea salt

Step-by-step directions

1 In the bottom of your couscous steamer or steam cooker pour 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 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.

Limande sole Limande