Meurette of Plaice

and Lemon Sole with Beaujolais

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

  • 1 kg/2 lb fish fillets, 2 varieties, e.g. plaice and lemon sole

Method

Using a round biscuit cutter, cut discs of bread, 2.5 cm/1 inch in diameter. Heat the groundnut oil and 15 g