Wedge Sole with Almond-Lemon Powder
Step 1: Sole
Trim and clean the small soles, remove just the gray skin, and section off the heads. Wash and dry thoroughly in a towel, then scale the white skin.
Peel the rind from the lemons with a fine vegetable peeler to avoid any traces of rind. Pound the rind into a powder, spread over a sheet pan, and dry above the range. When half dried, add the almond powder in a ratio of two-thirds almond powder, one third lemon powder.
Dip the small soles in the beaten egg yolks, season with pepper, and dredge with the powdered almonds and lemons.
Step 2: Plating
Fry the sole in a pan with clarified butter until evenly golden, then add butter, and heat until frothy.
Season the sole with fleur de sel and freshly ground pepper, place on the serving plates, and top with frothy butter. Serve.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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