Recipe no. 109 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 59.
Ingredients
- sole fillets
- lemon
- olive oil
- parsley
- batter
- fat for frying
- tomato sauce
Preparation
- Lifting and marinatingLift the fillets of 2 or 3 sole, proceeding as above. Put these fillets in a bowl with seasoning; the juice of a lemon, a tablespoon of olive oil and a pinch of parsley; mix well and let it marinate 2 hours.
- FryingThen dip them in a batter and plunge them into steaming hot fat, taking them out well golden and crisp.
- ServingServe surrounded with fried parsley and a tomato sauce separately.
Reboul's text
Lift the fillets of 2 or 3 sole, proceeding as above. Put these fillets in a bowl with seasoning; the juice of a lemon, a tablespoon of olive oil and a pinch of parsley; mix well and let it marinate 2 hours.
Then dip them in a batter and plunge them into steaming hot fat, taking them out well golden and crisp.
Serve surrounded with fried parsley and a tomato sauce separately.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| fielet | fillets |
| citroun | lemon |
| òli | olive oil |
| juvert | parsley |
| marinado | marinade |
| past | batter |
| fregiduro | steaming hot fat |
| sausso | tomato sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 109, page 59. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.