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Le Chaudron recipe
Filets de sole aux petits légumes
Sole fillets with vegetables
⏱ 30 minServes 4Medium250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4sole fillets
2carrots
1zucchini
1leek
2 tbspolive oil
100 ml (½ cup)vegetable stock
1lemon
a few chives
- 4 sole fillets
- 2 carrots
- 1 zucchini
- 1 leek
- 2 tbsp olive oil
- 100 ml (½ cup) vegetable stock
- 1 lemon
- a few chives
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the carrots, zucchini and leek and cut into thin, even sticks.
- Sauté the vegetables in the hot olive oil a few minutes, then add the stock and cover.
- Simmer about 10 minutes over low heat until tender but still slightly crisp.
- Season the sole fillets with salt and pepper and pan-fry gently 2 min per side.
- Take care not to overcook the sole; it should stay just opaque and flake easily.
- Serve the fillets on the vegetables with a squeeze of lemon and a sprinkle of chopped chives.
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