http://leitesculinaria.com/12194/recipes-sole-grenobloise.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/12194/recipes-sole-grenobloise.html#comment-46014 Testers Choice Sat, 29 Oct 2011 01:36:48 +0000 http://leitesculinaria.com/wordpress/?p=12194#comment-46014 [Sofia Reino] Yet another simple and healthy weeknight recipe. I have often done ray au beurre noir with capers, but had never thought of doing it with sole. Also, the idea of first passing it through milk before the Wondra flour gives it a nice light crispiness and allows for the butter, lemon, and capers tastes to better settle in the filets. Truthfully, even though the croutons DO bring a nice final touch, I would not bother with them next time I will make this recipe. I am looking forward to re-trying it with other types of fish filets, yet would never choose a strong-flavored fish. [Sofia Reino] Yet another simple and healthy weeknight recipe. I have often done ray au beurre noir with capers, but had never thought of doing it with sole. Also, the idea of first passing it through milk before the Wondra flour gives it a nice light crispiness and allows for the butter, lemon, and capers tastes to better settle in the filets. Truthfully, even though the croutons DO bring a nice final touch, I would not bother with them next time I will make this recipe. I am looking forward to re-trying it with other types of fish filets, yet would never choose a strong-flavored fish.

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