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Sole fillet with a spinach and plankton croûte

Inspired by the technique developed by Alain Ducasse which creates a neat crust on fish or meat. 

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Allergens and dietary requirements

  • Fish
  • Cow's milk
  • Lactose
  • Gluten
  • Pescetarian

Ingredients

10
sole fillets
100
g
butter
100
g
spinach
10
g
phytoplankton
100
g
parmesan cheese, grated
200
g
breadcrumbs
as needed
salt and pepper

Scale recipe

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