Sole Dugléré

Method

Possibly my favourite of all 240 recipes for sole listed in La Répertoire de la Cuisine (the chef’s bible for classic French cooking, but actually written in England at about the turn of the century). Traditionally it is much the same as Sole Dieppoise with the addition of chopped fresh tomato at the end. The tomato must obviously be skinned and seeded. A handful of Greenland prawns added as in Sole Normande makes the dish even better.

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