Wineshark Cooking Class - Sole Grenobloise

Ingredients (for 4):

• Sole - 4 tails
• Flour - 4 tbsp
• Butter - 40 g
• Oil - 60 ml
• Lemon - 1
• Capers - 40 g
• Croutons - 1 slice of bread
• Butter - 120 g
• Lemon juice - half a lemon
• Parsley - 8 g
• Potatoes - 2

Procedures:

1. Peel the potato and cut into thick slices. 

2. Boil the potatoes in boiling water for 10 minutes. Then turn off the heat and cover with lid, let it simmer for another 10 minutes.

3. Remove the fins around the sole. 

4. Marinate the fish with salt and black pepper finely.

5. Coat both sides of the fish with flour, dusting off the extra flour.

6. Heat the pan with butter and oil, then put the fish in to saute until golden brown. 

7. Turn the fish over and continue to saute. Then remove and put on the serving plate.

8. Put the potatoes on the side, and then add the capers, parsley and croutons on top.

9. Heat the butter in a saucepan, and add salt and black pepper finely.

10. Add the lemon juice. Then scoop and pour on top of the fish.