Sole Meunière with Aubergines
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole prepared à la Meunière
- aubergines
- flour
- clarified butter
Instructions
- Prepare the sole à la Meunière and dish it up.
- Cut aubergines into rounds 7 to 8 millimetres thick, season them and pass them through flour.
- Fry them in clarified butter, timed so that they are ready as soon as the sole is.
- Arrange them at once as a border around the sole, so that they stay crisp.