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Le Chaudron recipe
Sole grillée aux herbes
Grilled sole with fresh herbs
⏱ 20 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4sole fillets, 120 g / 4 oz each
1 tbspchopped parsley
1 tbspchopped chives
1 tbspchopped tarragon
1lemon
2 tbspvirgin olive oil
30 g (1 oz)butter
1 pinchfleur de sel and pepper
- 4 sole fillets, 120 g / 4 oz each
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tbsp chopped tarragon
- 1 lemon
- 2 tbsp virgin olive oil
- 30 g (1 oz) butter
- 1 pinch fleur de sel and pepper
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
- Take the fillets out 10 minutes ahead so they come to room temperature and cook evenly.
- Pat the fillets very dry with paper towels: essential so they sear instead of steam.
- Season lightly on both sides just before cooking (not earlier).
- Heat the griddle or skillet over high heat (220°C / 430°F) with the olive oil spread evenly.
- Lay the fillets flesh side down. Cook 2 minutes without moving them so they brown.
- Turn gently with a thin flexible spatula and cook 2 minutes on the skin side (the flesh is delicate).
- Meanwhile, finely chop the fresh herbs (parsley, chives, tarragon).
- Plate the fillets, top each with a pat of cold butter, sprinkle with the herbs and squeeze over lemon.
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