Filets de Soles Murat

Sautéed Fillets with Vegetables

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

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

Method

  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