Filets de Soles Murat

Name: Filets de Soles Murat (Sautéed Fillets with Vegetables)
Cuisine: France
Ingredients: Juice of ½ lemon; Salt and pepper to taste; Chopped parsley; 2 fresh tomatoes; 3 cooked whole potatoes, cubed; Butter; 6 cooked artichoke bottoms, fresh or canned; Fine bread crumbs; Melted butter; 6 sole fillets

Sautéed Fillets with Vegetables

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

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

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Cut fillets diagonally in half, ready to coat with melted butter and crumbs (No. 3). Prepare vegetables before continuing with fish.
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.
Cut