Water Souchet Oe Fillets of Soles

Ingredients

• fillets of soles
• souchet broth
• parsley roots
• parsley leaves

Directions

1. Trim the fillets of soles and fold one end over the other.

2. Use the handle of a knife to press the ends together.

3. Trim off any rough edges and arrange the fillets in a stewpan in a circular order.

4. Pour the prepared souchet broth over the fillets.

5. Boil the fillets for five to six minutes until cooked.

6. Serve in a water-souchet dish with prepared parsley roots and leaves.