Braised Paupiette Of Sole
3,459 views · Published 25 April 2015 · 4:38 · Indexed 22 September 2026
Channel: TheSeasonedCook · 2015 · Howto & Style
This French classic can always be relied upon for an easy, quick cooking method and to satisfy those to whom it is served. The cook needs to take special care not to overcook the fish or to cook it too fast. A variety of garnishes can be chose for this item, one of my favorites is wide noodles with a light garlic butter or Parmesan cheese butter. The cook has many sauce choices for the top of the fish, but can also just squeeze lemon and a little melted butter over the top for a nice light effect.
