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SOLE COLBERT 4 small Dover or lemon soles, skinned 30 ml seasoned flour 2 eggs, beaten 50-75 g fresh breadcrumbs vegetable oil for deep-frying Maître d’hôtel Butter Remove the black skin by holding firmly at the tail and pull it off up to the head. Rinse and wipe the soles. With a sharp knife make a cut down the centre of the backbone on one side of the fish. Raise the fillets on this side only away from the bone to form a pocket. With the points of scissors, cut the backbone through just below the head and above the tail, so that it may be more easily removed after the fish is cooked. Dip the soles in seasoned flour and coat with beaten egg and breadcrumbs, pressing the crumbs on well. Heat the oil in a deep-fat fryer to 180°C add the fish and fry for about 6-7 minutes, until golden brown. Drain on absorbent kitchen paper. Using scissors or a knife, cut the backbone and ease it from the cooked fish. Fill the centre cavity of each fish with Maître d’hôtel Butter and serve. Serves 4 SO...
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