Sole Grenobloise Recipe - Great British Chefs

Main
easy
4
45 minutes

PT45M

This sole grenobloise recipe by Eric Chavot is inspired by the start of his career – 'My first chef Mr Lahy had a fantastic fish restaurant in my hometown and I was cooking around thirty soles a day. A little trick I learned was to push gently on the bone of your sole; it should not have any resistance.'

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Ingredients

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Metric

Imperial

Dover sole

2 Dover sole, (or lemon sole) scaled and cleaned
flour, for dusting
vegetable oil
1/2 lemon, juiced

Seasoned butter

175g of unsalted butter, softened
7g of Dijon mustard
13g of flat-leaf parsley, finely chopped
1/2 lemon, juice only
1/2 garlic clove, minced
1 sprig of lemon thyme, leaves picked and finely chopped
2g of ground sea salt
1 pinch of black pepper
1/2 pinch of cayenne pepper
1 tsp ground almonds

To serve

10g of lightly seasoned pickling vinegar
10g of gherkins, cut into batons
10g of preserved lemon
10g of lemon segments
1 1/2 tbsp of parsley, julienne
20g of croutons
20g of cucumber, parisienne (balled)

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Parisian scoop / melon baller

In a small bowl, combine the softened butter with the remaining ingredients. Mix well and set aside

175g of unsalted butter, softened
7g of Dijon mustard
13g of flat-leaf parsley, finely chopped
1/2 lemon, juice only
1/2 garlic clove, minced
1 sprig of lemon thyme, leaves picked and finely chopped
2g of ground sea salt
1 pinch of black pepper
1/2 pinch of cayenne pepper
1 tsp ground almonds

Pat the flesh of each fish dry and lightly flour both sides. Heat a splash of vegetable oil in a very large frying pan (or 2 medium frying pans) over a medium-high heat. When hot, add the fish white-side down and allow to sizzle

vegetable oil
2 Dover sole, (or lemon sole) scaled and cleaned

When the edges become golden, turn over onto the brown side and start to add little nuggets of the seasoned butter

Continue to baste the sole with the hot butter, adding a squeeze of lemon juice as soon as the butter starts to brown. This will take approximately 4–5 minutes on each side.

1/2 lemon, juiced

Add the capers, gherkins, preserved lemon, lemon segments and parsley to the pan. Plate the sole, stir the ingredients into the pan juices, then spoon them over the fish. Garnish with the cucumber and croutons and bring to the table, dividing each sole in half.

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Eric Chavot

Eric Chavot’s cuisine has been championed by fellow chefs, diners and critics alike – not bad for a chef who arrived in London without a word of English and just twenty pounds in his pocket.