CookEat Recipe
Grilled Sole with Lard and Breadcrumbs
Large whole sole lightly coated in fresh pork lard and breadcrumbs, grilled and basted until golden.
Method
Steps
Step 1
Gather the ingredients: 2 large whole sole, about 400 g each, cleaned, gutted and scaled; 50 g fresh plain pork lard: about 30 g chilled for coating and 20 g melted for basting; 50 g fine breadcrumbs; Salt and black pepper.
Step 2
Have the sole professionally cleaned, gutted and scaled. Pat very dry. Warm a clean grill or ridged grill pan to moderate heat. A fish basket makes turning the whole fish easier.
Step 3
Spread a thin layer of the chilled plain lard over both sides of the fish. Season with salt and pepper and coat lightly in the fine breadcrumbs. Melt the remaining lard separately for basting.
Step 4
Grill for about 5–7 minutes per side, adjusting to thickness and keeping the crumbs from burning. Turn gently and brush with a little melted lard during cooking. Check at least 70°C in the thickest flesh without touching bone. Serve hot, dividing each large fish between two portions.
Step 5
For the fried alternative, omit the lard and breadcrumbs. Ask the fishmonger to skin the same fish on both sides or at least on the dark side. Coat lightly in about 40 g flour, then leave in 2 beaten eggs for about 2 hours in the refrigerator. Drain excess egg and shallow-fry in fresh oil as needed, about 150 ml for a broad pan, until golden and at least 70°C. Discard used coating egg and serve promptly.
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