Lemon sole
From the one star french chef Patrick Asfaux
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Cooking time :
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Cooking time :
Total time :
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.
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 butter
- some slightly spice tomato sauce
- a hint of balsamic vinegar reduction
Progression
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.
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.
credits photo : © Asfaux Patrick - A.F.Touch
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