Sole Colbert
A classic French fish recipe, steeped in tradition and flavours!
Yield2 persons
Cook time9 minutes
Ingredients
Beurre Maître d’Hotel
Breading
Directions
- 1
Fillet the fish as shown in this video.
- 2
Combine the Beurre Maître d’Hotel ingredients and put into a piping bag.
- 3
Dust the fish with flour, then coat with egg wash and cover with Panko.
- 4
Deep fry the fish at 160-170C for about 4 minutes and let it rest for min. 5 minutes.
- 5
Pipe the butter into the pocket-shaped opening and serve with lemon wedges.
