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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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Take the fish and scale both sides (you can get the fishmonger to do this for you). Remove the head and trim the fins from each side. Pat the flesh dry and lightly flour both sides
Heat a splash of vegetable oil in a frying pan and when hot, cook the sole white skin-side down. When the edges of the sole turn golden, turn over onto the brown side and start to add little nuggets of the butter you made before. Continue to baste the sole with the hot beurre noisette. This will take approximately 4–5 minutes per side
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When cooked, add the lemon juice to your beurre noisette and fold in the ingredients for the garnish except for the croutons and cucumbers. When plated, spoon the garnish around the fish and add the croutons and cucumbers to finish
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.
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Sole grenobloise
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