Sole aux cèpes

Pan-fried sole with ceps

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

In my region we are ceps mad. There is something about the terroir and climate in the south-west that gives our ceps the most beautiful flavour and aroma – unlike any others grown in France. When I was a child, we used to leave school at midday to go home for lunch, and on warm September days, the buttery mushroom aromas wafting out of houses as I ran down the street were intoxicating; I always used to arrive home starving.