Goujonettes de Sole aux Deux Sauces

Fried Slices of Sole with Two Sauces

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Ingredients

For the fish

  • One 750-gram (1-pound, 7-ounce) sole or floun

Method

Prepare your mise en place.

Using a chef’s knife, cut the fillets on the bias to form pieces about 5 centimeters long by 1 centimeter thick (2 inches