INTERNATIONAL DISH!!

FISH GRENOBLOISE

Sole filet 750gm

Salt & pepper to taste

Clarified yellow butter 125gms

Lemon 4nos

Mustard powder ½ tspn

FOR LEMON BUTTER-

Yellow butter 100gm

Lemon juice 25ml

GARNISH-

Capers 15 – 20nos

Onion rings 10 – 15nos

Croutons 20nos

PREPARATION:

Cut sole filet into neat supreme (diagonally). Apply salt, pepper, lemon juice & mustard powder. Leave the supremes for about 15 minutes. Melt butter in a pan. Shallow fry the fish on both the sides until browned & just cooked. Transfer to a food pan by neatly arranging the pieces. Prepare lemon butter by heating butter until nicely browned. Add in lemon juice. Immediately pour over the fish. Garnish & serve hot.

NOTE- DO NOT OVERCOOK THE FISH.