Sole meuniere with pomme vapeur

Lightly coated sole served alongside buttered, new potatoes.

• serves

  2

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Stream free On Demand

Episode 7

episode • Guillaume's Paris • 

travel • 

24m

G

episode • Guillaume's Paris • 

travel • 

24m

G

Ingredients

• ¼ cup plain flour
• salt and black pepper
• 1 x 500-600 g whole sole, cleaned
• 100 g butter
• 1 lemon, roughly chopped
• 1 small bunch flat-leaf parsley, roughly chopped

Pomme vapeur

• 200 g kipfler or new potatoes, boiled

Instructions

1. On a large plate, or baking tray, combine the flour with salt and pepper.
2. Dredge the fish in flour and shake off excess. Set aside.
3. In a large frying pan, (large enough to hold the fish), melt butter on a medium-high heat.
4. Fry the sole until golden and crisp, then flip and do the same on the other side.
5. Add the lemon and flat-leaf parsley to the frying pan.
6. Baste fish with the butter, then transfer to serving plate.
7. Add the new potatoes to the frying pan and toss in the remaining butter until warmed. Serve alongside the fish.

 

Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 7

episode • Guillaume's Paris • 

travel • 

24m

G

episode • Guillaume's Paris • 

travel • 

24m

G