Sole with potatoes
4 servings
40 minutes
Sole with potatoes is a refined dish of French cuisine that embodies elegance and harmony of flavors. The tender sole fillet, fried to a golden crust, pairs beautifully with velvety young potatoes infused with thyme and garlic aroma. A refreshing touch is added by the tomato sauce with ginger and herbs, while the buttery sauce in which the potatoes were warmed ties all components into a single gastronomic delight. This dish not only pleases the palate but also decorates the table, highlighting the traditions of exquisite French cooking. It can be served directly in the skillet, creating an atmosphere of coziness and home warmth. Sole with potatoes is an ideal choice for a romantic dinner or festive lunch, emphasizing the simplicity and nobility of true French cuisine.
1
Boil the potatoes in their skins with two unpeeled garlic cloves, thyme, and bay leaves. Then cool, peel them, and warm in 100 grams of butter in a saucepan with two peeled garlic cloves added.
- New potatoes: 200 g
- Garlic: 4 cloves
- Thyme: 2 stems
- Bay leaf: 1 piece
- Butter: 150 g
- Garlic: 4 cloves
2
Blanch a medium-sized tomato and peel it. Remove the seeds and chop it as finely as possible. Mix with minced ginger, scallions, and cilantro. Season with salt and pepper, add half a tablespoon of olive oil, and mix.
- Tomatoes: 1 piece
- Pickled ginger: 10 g
- Chives: 1 bunch
- Fresh cilantro (coriander): 1 stem
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 3 tablespoons
3
Cut off the fish's head, remove the insides and skin. Dry with a paper towel. Salt and pepper on both sides. Coat well in flour, then gently shake off the excess. Fry until golden on one side in 2.5 tablespoons of olive oil, basting the other side with oil. Flip over, add 50 grams of butter and continue frying while continuously basting.
- Sole: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 20 g
- Olive oil: 3 tablespoons
- Butter: 150 g
4
You can serve it directly in the pan: add potatoes, tomatoes with ginger, and lemon to the fish, and drizzle it with the oily sauce in which the potatoes were warmed.
- New potatoes: 200 g
- Tomatoes: 1 piece
- Pickled ginger: 10 g
- Lemon: 0.5 piece