The main course of the day was poached fillet of fish, in this case, sole. We filleted the ugly looking fishes ourselves. One fish yields 4 portions.
These are the fillets waiting to go into the oven... The flesh turns white and flaky after cooking.
Served with turned potatoes, which are boiled till soft, and tossed with butter and chopped parsley.
See the potatoes? We had to turn potato halves to achieve the barrel shapes. French: tourne This is easier said than done, and is very risky to fingers, especially with the sharp paring knife.
I'd love to take photos of the finished plates, but we had to work so fast when the customers arrived, there wasn't time. sad
