Water Souchet of Fillets of Soles

Ingredients

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

Directions

1. Fillet the soles and trim the fillets.

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

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

4. Pour the prepared souchet broth over the fillets.

5. Boil the fillets for 5 to 6 minutes until cooked through.

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