Name: Charcoal-Grilled Sole with Oysters and Chives
Yield: For two people
Cuisine: French
Ingredients: 1 large sole weighing 600 g (1 lb 5 oz); 1 level teaspoon chopped chives; 7 tablespoons Cream Chive Sauce; 1 tablespoon arachide oil; salt and pepper; 2 teaspoons coarse salt; 1 litre (1¾ pints) water; 8 lettuce leaves, washed; 8 plump oysters

Preparation info

For
two
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Sole grillée aux huîtres et à la ciboulette ‘Mingled scents of saltwater, chives and woodsmoke’

Ingredients

Main ingredients

1 large sole weighing 600 g (1 lb 5 oz

Method

Preparing the sole

Remove the head, cutting across the fish diagonally with a sharp knife. Remove the grey skin from the back of the fish; leave the white underskin but scale it. Then score the skin in a lozenge pattern with a sharp knife.
Using the scissors, remove the fins from round the fish, cut open the stomach cavity