Sole à la grenobloise

Today was good. Not the best day, but definitely not the worst (looking at you Julia!). I made Sole à la grenobloise, which is basically sole meuniere (buttery sole) plus plus. I started by skinning some sole, I made a small incision at the tale (you can also do it at the head, it’s supposed to be quicker, but I’m not sure) , cut off the side fins, put my finger through the incision, under the skin, separating it from the flesh. Then, I wiggled until it was big enough for my hand to grab. I took it with salted fingers, a dish cloth or some kitchen paper, and pulled. You can also – and should, I didn’t but it would have been better without – remove the bottom skin in the same way.

I then dredged in milk, then flour. Then I fried some bread cubes in some clarified butter, and diced some peeled lemon segments. I proceeded to fry the sole in som- holy shit thats a lot of butter – for a few minutes a side. I removed them to some plates, added some butter, cooked until brown, added some lemon juice and capers and poured on the fish. Next, I scattered the croutons and lemon on top, and decorated with parsley. It was nice. Dad’s – sadly – was slightly underdone, so sorry again! Mine and Mum’s were great though, and that sauce… God was it good, I never would have thought to put lemon pieces on top either!

That’s it for today! I’m not such a fan of sole, it’s not my favorite fish. I think it became posh because it benefits from being slightly old. Anyway, I’ll see you later! Bye!