Sole Fillet

A flatfish from sandy seabeds, sole is revered for its immaculately white, firm flesh devoid of any bitterness. Filleting a sole into its four parts is a surgical exercise. It is the flagship ingredient for the "Meunière" technique: lightly floured (the flour creates a film that absorbs butter and protects the flesh), the fillets are caressed by crackling brown butter, then splashed with lemon juice to deglaze and stop the temperature rise. An unforgettable acidic buttery alchemy.