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.

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