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Filets de Soles Murat
Sautéed Fillets with Vegetables
Preparation info
- Difficulty
Easy
Appears in
By Alma Lach
Published 1974
Ingredients
6 - Melted butter
- Fine bread crumbs
6
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
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- Filets de Soles Murat
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