Grilled Slip Soles with Courgettes in Cream

Name: Grilled Slip Soles with Courgettes in Cream (Céteaux grillés aux courgettes à la crème)
Yield: For four people
Cuisine: French
Ingredients: 12 slip soles, skinned but left whole; a little flour; 200 g (7 oz) butter; 6 tablespoons oil of arachide; 2 onions, finely chopped; 1 kg (2¼ lb) courgettes, finely sliced; 4 tablespoons double cream; 4 tablespoons grated Gruyère (optional); salt, freshly ground pepper; a pinch of nutmeg; salt, freshly ground pepper; a pinch of nutmeg; salt, freshly ground pepper; a pinch of nutmeg

Céteaux grillés aux courgettes à la crème

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

12 slip soles, skinned but left whole
a little flour
200 g (

Europe
France
Fish course
Pescatarian
Summer

Method

Preparing the courgettes

Soften the onions in 3 tablespoons of oil of arachide. When they are almost tender, add the courgettes and season with salt and pepper. Cover the pan and simmer for 15 minutes, then remove the lid and cook until the liquid has evaporated.

Preparing and serving the soles

Dip the s