Sole Fillets en Julienne (Fried Julienne of Sole)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- Milk
- Flour
- Frying fat
- Fried parsley
- Lemon halves
Instructions
- Cut the fillets into a coarse julienne.
- Dip them in milk and roll them in flour.
- Fry them at the last moment in very hot fat.
- Arrange on a napkin with fried parsley and lemon halves.