Sole Murat

Ingredients

• sole
• 1 medium Hollande potato
• 2 small raw artichoke bottoms
• butter
• 5 slices of tomato
• flour
• oil
• pale meat glaze
• lemon juice
• coarsely chopped parsley
• Beurre noisette

Instructions

1. Cut 1 medium Hollande potato and 2 small raw artichoke bottoms into dice and sauté them in butter, each separately.
2. When cooked, mix the two together.
3. Prepare the sole à la Meunière.
4. Surround the sole with the potato and artichoke garnish.
5. Season 5 slices of tomato cut 1 centimetre thick, pass them through flour and sauté them in smoking oil; arrange them on the sole.
6. Add on the sole a few drops of melted pale meat glaze, a dash of lemon juice and a pinch of coarsely chopped parsley.
7. Moisten the whole with Beurre noisette and serve immediately.