Difficulty:[usr 1]
Drain and pan-fry the salted and peppered solettes in very hot oil.
Blot dry.
Brown the chopped shallots in butter, deglaze with the lemon juice,
wet with a little water, strain and add the remaining butter, salt
and pepper.
Coat the bottom of the plate with the sauce, arrange the solettes garnished with a chopped cherry tomato
in half and a slice of lemon,
Sprinkle with barberry.
Cerfeuille.
Accompaniment of English apple.
Peel and turn the potatoes into olives, put them in a large saucepan filled with water, add coarse salt (about 15 g per liter over medium heat), bring to the boil and cook for 15 to 25 minutes depending on the size potato olives.
Chef Hubert's culinary ideas
