Water Souchet of Fillets of Soles

Ingredients

• fillets of soles
• souchet broth (prepared with bones and trimmings)
• parsley roots
• parsley leaves

Directions

1. Fold one end of each fillet over the other and press the ends together with the handle of a knife.

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

3. Pour the prepared souchet broth over the fillets.

4. Boil the fillets for five to six minutes until cooked through.

5. Serve the fillets in a water-souchet dish with prepared parsley roots and leaves.