Fillets of Sole Caprice

Ingredients

• sole fillets
• melted butter
• fine fresh breadcrumbs
• half a banana per fillet
• butter
• sauce Robert Escoffier

Instructions

1. Dip the fillets in melted butter, then roll them in fine fresh breadcrumbs.
2. Press the crumbs down with the blade of a knife and mark the surface of the fillets in a lattice.
3. Baste with melted butter and grill gently.
4. Set each grilled fillet on half a banana, peeled and cooked in butter.
5. Serve at the same time a sauce Robert Escoffier finished with butter.