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Sole Meunière 1.0 with trout roe, capers and citrus vinaigrette
Pan-fried sole fillet in brown butter, topped with trout roe, capers, tarragon and a citrus vinaigrette. A reimagined version of the traditional Sole Meunière, inspired by the book “Carnage” by Xavier Pincemin and presented by Norbert Tarayre.
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Cost Breakdown
Critical Success Points
- • Properly remove the sole skin without tearing the flesh
- • Achieve brown butter without burning it
- • Baste the fish regularly to prevent the butter from carbonizing
- • Check doneness by testing the firmness of the flesh
Safety Warnings
- • Brown butter can splatter: wear oven mitts and an apron
- • Use the knife carefully when skinning the sole
- • Ensure the fish is very fresh to avoid any risk of poisoning
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