PAN FRIED SOLE FILLET GRENOBLOISE

METHOD

• Preheat oven to 150oc.
• In a pan with a splash of oil on low heat fry the rosti for 2 minutes or so on each side to crispen up & place in the oven to keep warm.
• Coat the sole fillets in seasoned flour & In a large pan with a little oil & a knob of butter on medium heat fry the fillets for a couple of minutes until well browned, put 2 fillets together as to make a whole fish & add a squeeze of lemon the seasoned butter & the gherkin caper mix, leave in the pan & set aside the residual heat should cook the fish through.
• In a hot pan with a little oil sear the gem wedges only for as long as it takes to brown on the edges, remove onto a serving dish & drizzle over the hazelnut dressing.
• Put the fish back onto the heat & baste with the butter mix, lay the fish onto 2 warm serving plates with the caper mix shared between them, top each with some croutons & serve with the baby gem & potato rosti on the side.
• ENSURE FOOD IS PIPING HOT THROUGHOUT