Grilled Sole

Sola grillèe

Method

Skin, trim, wash and dry the sole, then slit the four fillets slantingly, each slit about a quarter of an inch apart, season it with a little white pepper and salt, and steep it in salad oil or warm butter, place it on oiled straws on a grill and cook over or in front of the fire for eight to ten minutes. Dish up on a hot dish, garnish with a little picked parsley, and serve with Tartare or other nice sauce in a boat, or a little warm butter may be poured over it instead of the sauce. This is also nice served with anchovy or Maître d’Hôtel butter.

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