Persillade of Sole and Sliced Artichokes from Ten Vineyard Lunches by Richard Olney
Cut each sole fillet on the bias into strips approximately ¼ inch wide. Melt the butter in a pan over low heat, add the strips of sole fillet and season with salt and pepper. Shake the pan gently,...
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Ingredients
- about 2 tbsp unsalted butter
- 2 large soles, filleted (8 fillets)
- salt
- freshly ground pepper
- lemon juice
- 2–3 medium to large raw artichoke bottoms
- persillade
- about 3 tbsp olive oil
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