Using ingredient green peppercorns in brine
Fillet Of Sole Over Celery
- 170 gr fillet of sole in (cut)
- 16 gr poulet gold
- 6 gr butter sweet
- 6 ml lemon juice (fresh)
- 4 gr kosher salt
- 3 gr green peppercorns in brine (drained)
- 1 gr celery seed
- 2 slices center stalks of celery