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LAGRANGE GRILL home:LAGRANGE
GRILLED SOLE
Preparation time: 20 min – Cooking time: 12 to 15 min
- Serves 3 -
- 3 large soles
- 1 lemon
- 150 g of breadcrumbs
- Parsley
- 30 g of flour
- 40 g of butter
- 2 eggs
- 1/2 teaspoon of paprika
- Salt and pepper.
Gut the soles. Remove the heads. Gently beat the eggs with the
paprika, salt and pepper. Pour the breadcrumbs into a deep dish
and mix with the flour. Clean the soles and wipe them dry. Dip
them in the egg and then roll them in the breadcrumbs. Place the
soles on the grill. Leave to cook for around 6 min on each side.
During cooking, regularly sprinkle with melted butter to which a
few drops of lemon have been added. When the soles are cooked
and nicely browned, sprinkle with chopped parsley and a pinch of
paprika.
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- DESSERT -
CARAMELISED AUTUMN FRUIT BROCHETTES
Preparation time: 30 min - Marinade: 1 hr
Cooking time: 10 min
- Serves 4 -
- 200 g of apples (pippin)
- 200 g of purple plums
- 200 g of pears
- 1 pinch of powdered cinnamon
- 4 tablespoons of sweet white wine (Sauternes for example)
- 4 tablespoons of brown sugar
- 30 g of butter.
Wash the plums, cut them in half and remove the stones. Peal the
apples and pears and cut them into regular cubes. Macerate the
fruit in the wine and cinnamon for an hour. Drain the pieces of fruit
and thread them onto wooden skewers to make small brochettes.
Place your brochettes on the grill and brown the fruit for a few
minutes.
Suggestion: you can caramelise the brochettes after having brow-
ned the fruit on the grill.
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