Difficulty: Easy
Pat the salted and peppered solettes dry, then pan-fry in very hot sunflower oil until golden.
For the sauce, brown the chopped shallots in butter. Deglaze with lemon juice, add a splash of water, strain, then whisk in the remaining butter. Season with salt and pepper.
Spoon the sauce onto plates, arrange the solettes topped with half a cherry tomato and a lemon slice. Sprinkle with dried barberries and chervil.
Accompaniment: English-style potatoes.
Peel and turn the potatoes into olive shapes. Place in a large saucepan with water and coarse salt (about 15 g per liter), bring to a boil over medium heat, and cook for 15-25 minutes depending on size.
Chef Hubert's Tip: This classic French seafood dish highlights fresh flavors with a tangy lemon butter sauce, paired perfectly with tourné potatoes for an authentic bistro experience.
