Recipe: Sole Meunière with Hazelnuts and Grapefruit Juice

1 In a thick-bottomed pan, pour the rapeseed oil and 50 g (1.75 oz) of butter.

2 Salt and pepper your sole then quickly pass it through your rice flour, then when your butter oil mixture turns a golden brown color, place your sole skin-side up and let it cook gently for 6 minutes while constantly basting it, turn it over and continue for the same time without ceasing to baste it.

3 Then transfer to a plate and put your pan back on the heat, add the remaining butter, the hazelnuts and the grapefruit juice, cook a little and then pour it boiling over your sole, just delicious.
Serve if you wish with spinach just wilted in salted butter or wait for the arrival of fresh chanterelles.