Recipe: Sole from La Cotinière pan-seared

1- Unlike larger sole, the skin is not removed but only scaled, then gutted through the gills under a stream of cold water and then placed on absorbent paper.

2- In a bowl, place your butter which should be at "pomade" consistency then add the fleur de sel, a little chili powder and the seaweed, stir well.

3- Turn on your plancha to setting 2.

4- Pour a good drizzle of olive oil onto the plancha and place your sole on it, cook 8 minutes on each side being careful not to let it stick, then at the end of cooking spread your aromatic butter on each sole, turn off your plancha, sprinkle with lemon thyme flowers and leave for 5 to 6 minutes so that the butter soaks into these beautiful fish.
Serve for example with new potatoes from Ré steamed with seaweed and good half-salt butter from a churn.