Fish dishes which are coated in breadcrumbs and grilled in butter are generally referred to as Saint-Germain dishes.
Makes: 10 portions. Cooking time: 8 minutes.
— 10 x 85 grams fillet of Dover sole
— 250 grams seasoned flour
— 250 grams melted butter
— 250 grams white breadcrumbs
— 40 noisette potatoes
— ½ liter Sauce Béarnaise
— Sprigs of parsley
(1) Dry the fish and pass through the seasoned flour, melted butter and breadcrumbs.
(2) Lightly flatten the fillets and mark a trellis pattern to resemble grill bars with the back edge of a large knife.
(3) Place the fish onto a liberally buttered grilling tray and sprinkle the surface of the breadcrumbed fish with melted butter. (See Note (1) below for an alternative method.)
(4) Grill the fillets until a light golden colour.
(5) Arrange the fillets on an oval flat dish, garnish with the noisette potatoes and sprigs of parsley. The sauce béarnaise is served separately in a sauceboat.
(1) An alternative method to stage (3) is to lay the breadcrumbed fillets in a shallow tray containing melted butter just for a few seconds, then transfer them to the grilling tray. This helps to prevent the surface of the fish from drying whilst it is grilling under
205 the direct heat of the salamander grill.
(2) When the fish is cooked the outer crumbed surface should be golden and moist. The fish itself should be firm to the touch.