Sole Strip to Murat – Goujons De Sole Murat

Preparation – Cut sole fillets into goujons – Marinate with juice of one lemon and pepper – Salt, dust with flour and roll with light pressure – Peel potatoes and cut out Parisian potatoes – Blanch in salted water – Quarter artichoke bottoms – Peel tomatoes and cut into slices – Rinse herbs, pluck and chop herbs Preparation – Roast the goujons in hot oil until golden brown – Roast the Parisian potatoes in oil also until golden brown – Add the artichoke quarters, add artichoke quarters, sauté briefly and season – mix with goujons – heat brown veal stock, place in serving dish – arrange sole strips with potatoes and artichoke hearts on top – heat tomato slices briefly under the salamander and place on top – heat butter, add juice of one lemon, Worcester and herbs ~ pour foaming hot butter over the dish Form

Our tip: It is best to use fresh herbs for a particularly good aroma!

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