Bord à Bord Recipes with organic seaweed from Brittany

Recipes of the sea

Sole fillets with dulse and raspberry chutney

  • 5 min
  • 10 min


Serves 4:
• 8 sole fillets (or another white fish)
• 1 teaspoon of sunflower oil
• 1 knob of lightly salted butter
• Flour
• Lemon
• Dulse and raspberry chutney


- Flour the fillets.
-  Heat the oil in a frying pan.
-  Remove the fillets, brown the first side of the fillets and flip over.
-  Add the butter in the frying pan, sprinkle the fillets with melted butter and gently finish cooking (Note: sole cooks quickly!).
-  Serve with Dulse and raspberry chutney, lemon zest and squeezed lemon according to your taste.

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