Filets de Soles Murat

Sautéed Fillets with Vegetables

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 6 sole fillets
  • Melted butter
  • Fine bread crumbs
  • 6 cooked artichoke bottoms, fresh or canned


  1. Cut fillets diagonally in half, ready to coat with melted butter and crumbs (No. 3). Prepare vegetables before continuing with fish.
  2. Sauté artichoke bottoms in chunk of butter until browned. Put on plate ready to use. Keep hot in oven. Add fresh chunk of butter to skillet. Brown potato cubes. Add to plate.
  3. Cut