Persillade of Sole and Sliced Artichokes


Preparation info

  • Serves


    • Difficulty


Appears in

Ten Vineyard Lunches

Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About


  • 2 large soles, filleted (8 fillets)
  • about 2 tbsp unsalted butter


Cut each sole fillet on the bias into strips approximately ¼ inch wide. Melt the butter in a pan over low heat, add the strips of sole fillet and season with salt and pepper. Shake the pan gently, stirring and turning the strips around with a wooden spoon, until they begin to turn opaque and firmer to the touch - no more than 1 minute if they are not too crowded in the pan. Remove from the heat