Guest Chef: Chef Ludovic Mulot at Ludo underneath the Station in South Perth shares a French classic
Ingredients
- 4 sole fillets
- 1/2 cup almond flour
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Method
- Step 1 Season the sole fillets with salt and pepper.
- Step 2 Dredge each fillet in almond flour, coating both sides evenly.
- Step 3 Heat butter and olive oil in a skillet over medium heat.
- Step 4 Place the coated sole fillets in the skillet and cook for 2-3 minutes on each side or until golden brown and cooked through.
- Step 5 Drizzle fresh lemon juice over the fillets during the last minute of cooking.
- Step 6 Sprinkle chopped parsley over the fillets before serving.
- Step 7 Serve the almond sole meunière hot, garnished with additional lemon wedges if desired.
Get in front of tomorrow's news for FREE
Journalism for the curious Australian across politics, business, culture and opinion.
READ NOWGet the latest news from thewest.com.au in your inbox.
Sign up for our emails