Sole grenobloise

Name: Sole grenobloise
Total time: 25 min
Yield: Serves 2
Cuisine: Dauphiné
Ingredients: 4 whole sole, 300 g (11 oz) each, cleaned; 100 g (¾ cup) all-purpose flour; 150 g (5 oz) unsalted butter; 2 lemons; 4 tbsp capers in vinegar; 100 g (3½ oz) golden bread croutons; 1 bunch of flat-leaf parsley; 2 tbsp olive oil; 1 tsp fine salt; 1 tsp freshly ground pepper

Sole with brown butter, capers, lemon and croutons

⏱ 25 minServes 2Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

4whole sole, 300 g / 11 oz, cleaned
100 g (3½ oz)all-purpose flour
150 g (5 oz)unsalted butter
2lemons
4 tbspcapers in vinegar
100 g (3½ oz)golden bread croutons
1bunch of flat-leaf parsley
2 tbspolive oil
1 tspfine salt
1 tspfreshly ground pepper

4 whole sole, 300 g / 11 oz, cleaned
100 g (3½ oz) all-purpose flour
150 g (5 oz) unsalted butter
2 lemons
4 tbsp capers in vinegar
100 g (3½ oz) golden bread croutons
1 bunch of flat-leaf parsley
2 tbsp olive oil
1 tsp fine salt
1 tsp freshly ground pepper

Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large nonstick skillet (32 cm / 12½ in)

1 small saucepan for the brown butter

1 shallow dish for the flour

03 — Method

Take the 4 sole (cleaned and skinned by the fishmonger) out of the fridge 15 minutes before cooking. Pat both sides dry with paper towels.
Season the sole generously on both sides. Put the flour in a shallow dish. Dredge each fish, tapping off the excess; this gives a golden, crisp finish.
Peel 1 lemon to the flesh with a paring knife, removing all the white pith. Cut out the segments between the membranes. Cut the second lemon into wedges for garnish.
Finely chop half the parsley, keeping the rest for garnish. If the croutons aren't golden yet, toast them 5 minutes at 180°C (350°F) with a drizzle of olive oil.
Heat 50 g (3½ tbsp) butter and 2 tbsp olive oil in the large skillet over medium-high heat until the butter foams. Gently lay in the floured sole and cook 4 minutes on the flesh side, basting.
Turn the fish carefully with a wide spatula and cook 3 more minutes, until the flesh lifts easily off the backbone. Transfer to warm plates.
In the small saucepan, melt the remaining 100 g (7 tbsp) butter until nutty brown (about 5 minutes). Watch closely: it goes from brown to burnt fast; your nose will tell you.
Add the drained capers, lemon segments, croutons and chopped parsley to the brown butter. Stir gently and spoon straight over the sole. Garnish with parsley and lemon wedges and serve right away.