Pan-roast fillets of sole with crab-crushed Jersey Royals and Sauce Grenoble by Chef Mark Jordan.
This is a real chunky piece of fish unlike what you’d normally get when you order sole, which is a thin fillet. This way is almost like a steak, held together by the natural juices which are released when cooking.
As always with recipes from Great British Chefs a simple to follow method is laid out clearly as well as precise ingredients and details of the cooking equipment you will need. This recipe also features a video showing you how to fillet a flat fish.
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The full recipe can be seen here, enjoy