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Fricasseed Sole

Fricasseed Sole
  • For : 4 servings
  • Time : 1 hour
  • Difficulty : easy

Ingredients for Fricasseed Sole :

  • 350 g sole fillets
  • 200 g potatoes
  • 2 artichokes
  • 2 tomatoes
  • 200 g butter
  • oil
  • olive oil
  • flour
  • parsley
  • lemon
  • salt, pepper

Technical stages for Fricasseed Sole :

  • Dice the potatoes.
  • Cut the fillets in goujonnettes.
  • Turn the artichokes and cook them in a "blanc". When finished, remove funny thistle from bottom and cut in pieces.
  • Melt the butter in a pan and add a bit of oil.
  • Add the drained potatoes and cook them over medium heat.
  • Stir from time to time to cook on all sides.
  • Meanwhile, canneler the lemon.
  • Halve it and cut in slices.
  • Slice the tomatoes.
  • When the potatoes are 3/4 cooked, add the artichokes. Stir and finish cooking.
  • Flour the fillet strips and seal in butter.
  • Cook, gently stirring to avoid breaking the fillets.
  • When finished, put the fish and potatoes together and add the juice of a lemon. Season.
  • Quickly seal the tomato slices in olive oil.
  • Arrange harmoniously the slices and the lemon on a plate. Put the soles in the middle.
  • Serve immediately.
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The essentials

To make this recipe, some of these items will be required:

Knife for sole filletsKnife for sole fillets 22.50 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 24.30 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
"Excellence" sauce pan without lid Ø 20 cm"Excellence" sauce pan without lid Ø 20 cm 37.81 Euro