The best way to cook your fish (not healthy)
This week we're learning how to make sole grenobloise! A recipe that combines several techniques: preparing a flatfish with 4 fillets, cooking it meunière-style, and making a grenobloise sauce (my favorite sauce).
In my opinion, it's the most delicious fish recipe!
If you'd like more details on preparing the fish, I encourage you to review them 😉
Thank you all for your feedback; it's invaluable!
I'm finding it increasingly difficult to reply to all the comments, but you're all wonderful 🫶
Hugs and kisses!
Ingredients for 2 people:
Sole Meunière:
800g sole
1 lemon (or 1/2 cup)
50g flour
Salt
Pepper
Oil
50g butter
Grenobloise sauce:
50g bread croutons
50g butter
1 lemon
20g capers
10g parsley
Espelette pepper
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► Production Team:
Images: Antoine Idczak, Ambroise Caspar
Editing: Quentin Linlaud
Thumbnail: Maxence Lamour
► Production Team:
Eloi Spinnler
Thibault Destremeau
Marion Donner
Antoine Henry
Monica Dibambou Mondjo
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► Contact: [email protected]
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#cooking #zerowaste #antigaspi #easyrecipe #food #recipe #nowaste #zerowaste #ecoresponsible #recipe #pride #team #sole #solemeunière #solegrenobloise
00:00: Introduction
00:26: Preparing the sole
04:00: Cooking the sole
06:10: Preparing the Grenobloise sauce
06:50: Plating
07:02: Conclusion