La sole est mon poisson préféré. Pas trop fort mais goûteux, et surtout INRATABLE! J’y suis allé un peu à l’instinct pour ce plat. J’ai juste fait gratter les soles par le poissonnier. Sautées à l’huile sans farine puis nappées de beurre persillé, jus de citron et zests de citrons BIO. Un pure délice!!!
I used my instincts for this one: Just have your fish guy scrap the skin of a sole. Sear it in canola oil. Pour a garlic/parsley butter on top, lemon juice, lemon zest, salt and pepper to taste. A revelation!sole, sole
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Très bien! 🙂
Your pics are gorgeous, as usual! I’ve got to try this, it looks so yummy!
It really is! Sole is so easy and versatile. I wish it was a little cheaper though… 😉
This looks wonderful!
Superb images! Great to be able to easily access your posts once more!
Thanks! I’m glad I moved back to .com! Thanks for dropping by my friend!
That looks delightful! Where do you get your fish? I find that unless it’s really fresh, it’s less desirable… So if you’ve got a trick for really fresh fish – share!!!
We have several fantastic fishmongers at our local Farmers’ Market. Everything is really fresh. A fresh fish should smell good, be hard to the touch (I’m talking about whole fish of course) and the eyes should be black and shiny. If the eyes have a grey color, DO NOT buy the fish. In doubt, worst case scenario of course, get frozen filets…
Beautiful photography on this fish…beautiful really!
Thank you so much! Coming from you it means a hell of a lot!!
So glad to have you back on .com and see you on my reader. I love sole – it isn’t easy making it for a family of five but everyone here loves it so I do it every now and again.
It is my favorite fish 🙂
Welcome back to my reader! We don’t have sole downunder, is it a strongly flavoured, oily sort of fish?
A little oily, not strong but very tasty. INCREDIBLE silky texture. For me, nothing really compares to it…
Thank you Cindy! It was so delicious 😉
Nice recipe, sounds really good, and thanks for the follow, will return the favor!
Thanks Jackie! I enjoy reading your posts 😉
avec des petites pomme de terre en robe des champs et du beurre salé, un vrai délice.
C’est pas compliqué la vie 😉
Great to see this. I’ve been too busy to read posts (and even less time to make any) for the past week but opened one after another of yours to get only ‘How embarrasing …’. Following my post about the ‘disaster’ of going to wordpress.org I was going to do a post saying you seem to have ‘cracked it’ but then it all fell apart so seems not. Anyway, I managed to get to you just by putting in https://myfrenchheaven.com/ and then going back through the posts. All lovely as usual. Look forward to you getting back to the ‘sanity’ of wordpress.com. (Actually a big problem for me as I’m just working on a new website for my employer – a wordpress.org site – as it has to be hosted elsewhere but I do have a website geek doing all the techy stuff!).
A disaster indeed. I think their support sucks! I feel so much more at home on .com 🙂
My son LOOOOVVES it…!
It’s a good fish for kids. Not too strong 😉
I love sole… that looks SO gorgeous!
It means a lot coming from you! Your posts and pictures are always so perfect…
Beautiful pictures (as usual : ) ) ! I love the simplicity of the whole recipe which is given in a few words – I will have to give it a try!
Thank you! And please do! I thought the lemon zest added a very subtle yet very interesting flavor…
That looks lovely! How do you get the copyright onto the photo?
Thanks Janet! I use a program called Watermak FX (on a Mac) There several other options (Photoshop, Image viewer…), but that’s the one I prefer…:)