Recipe: Lemon sole

Name: Filets de limande sole meunière
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 portions
Ingredients: Recette dite à la jocelynaise.filets de limande sole meunière pour 4 personnes :les filets levés de 4 limandes soles moyennes1 cuiller de farine mêlée avec une de chapelure et une pointe de curry1 petit concombre primeur épluché égrainé en gardant quelques tranches « cannelées»1 poivron jaune ouvert en 2 et égrainé et taillés en mirepoix50 g d'olives noires dénoyautées et concassées(pichoulines)1 gousse d'ail dégermée écrasée et hachéehuile d'olives, beurresauce tomate un peu épicée(ou ketchup pimenté) et pointe de crème de balsamique

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Fishes

Prep 15 min

Cook 10 min

Total 25 min

Servings 4 serv.

Recette simple, estivale et bon marché

Ingredients for 4 servings

A simple, tasty and cheap recipe : lemon sole "meuniere" with stewed cucumber, yellow pepper and black olives.
Recipe also known as Jocelynaise, small city of Brittany.
Lemon sole "meuniere" recipe for 4 people :
16 fillets of lemon sole
1 tbs of plain flour mixed with a tbs of dried bread crumb and a pinch of curry powder
1 medium cucumber
1 yellow pepper, halved, de-seeded and diced up
50 pitted black olives, chopped
1 clove of garlic, crushed

olive oil and buttersome slightly spice tomato saucea hint of balsamic vinegar reduction

Step-by-step directions

1- 30 minutes before your meal :

In a small cast iron pot sweat off the pepper in some olive oil. Season well and allow to gently cook, covered, for 6 minutes. Then, add the diced up cucumber, crushed garlic and black olives. Cook for 5 more minutes, covered. Add few slices of splined cucumber, cover and take your pot of the heat.

2- Place your fillets of fish on a clean surface and season with salt and pepper. Then, sprinkle some of the flour/ bread crumb mixture on the lemon sole.

3- Heat up a good knob of butter as well as some olive oil until golden brown in a frying pan. Then, cook the fish fillets for 1 minute on each sides. Cover, take of the heat and set aside.

4- Take 4 hot plates and set some of the stewed vegetables at the centre using a small ring. Place 4 fillets of lemon sole around it, along with some of the cooking butter. Finish each plates with few dots of tomato sauce and balsamic reduction around the plate.

I thought of this recipe to remind gourmands that cucumbers can be used in hot dishes like it was in several old traditional recipes.

Poivrons verts Viande hachée Economique