Sand Sole

Sole Colbert: a classic French fish recipe, steeped in tradition and flavours! An all but forgotten dish of French Grande Cuisine and the Escoffier era, brought back with a modern twist by legendary chef @latelierrobuchonmayfair (Joël Robuchon).

Ingredients

Method

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Step 1

Fillet the fish as shown in this video.

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For

2

M

I

2

whole

Sand sole, 400-500g+ each

2

whole

Dover sole, 400-500g+ each

Beurre Maître d’Hotel

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Notes

BIN: Pagusa lascaris FR: Sole pole GER: Sandzunge IT: Sogliola dal porro ESP: Lenguado de arena CRO-SRB: List bradavkar / nosan

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