- 4 sole, 1 pound (500 g) each
- 5 fluid ounces clarified butter (15 cl)
- 3/4 ounce butter (20 g)
- 4 strips dried white skin
- fleur de sel
- 1 cup chicken bouillon (20 cl)
- 1 1/4 teaspoons salt-cured capers (5 g)
- 1/4 bunch parsley
- 1 lemon
- 5 1/4 ounces browned butter (150 g)
Potatoes
- 1 1/2 pounds firm potatoes (800 g)
- 3 1/2 ounces salted butter (100 g)
- parsley leaves
- fleur de sel
- coarse gray sea salt
Grenoble-Style Topping
- 2 slices bread, 1/10 inch (3 mm) thick
- 2 tablespoons salt-cured capers
- 3 lemons
- 1/4 bunch flat-leaf parsley
- 1 1/4 ounce butter (50 g)
- 1 cup clarified butter (20 cl)
- fleur de sel
Instructions
Step 1: Sole
Scale, dress, and clean the soles. Remove the white and the gray skins as well as the nervous membrane over the outer side of the fillets with a fine bladed knife. Cut off the heads and tails from the soles to obtain even, rectangular-shaped pieces.
Heat the clarified butter in two non-stick fish pans. Season the sole pieces with fleur de sel, and sear them for 3 minutes to give them a nice golden color. Flip, add the butter, and finish cooking, basting continuously with frothy butter.
When cooked, drain the on a stainless steel wire rack, cover the fillets with aluminum foil, and let rest 5 minutes off the range.
Step 2: Potatoes
Clean the potatoes under running water, place them in a pan, and cover with cold water, then add a handful of coarse gray sea salt, and simmer gently.
Drain the potatoes and dry in a 285°F (140°C) oven for 5 minutes. Peel, place in a container set over a double-boiler, and mash with a fork, leaving some large chunks. Fold in the salted butter with the fork, then add a few pounded parsley leaves and mix to combine.
Season to taste, and scrape down the sides of the dish. Cover with plastic wrap, and keep in a warm place until ready to serve.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
