top of page


When I was a teenager I went to Musso & Franks one of the oldest grills in Hollywood and  had this beautiful piece of crisp egg coated fish, with
a fresh lemon butter taste. I had to know how to re-create this dish and after many months and many failed attempts finally learnt the key.


The answer was Searing the egg in hot oil, then turning down the heat to control the cooking of the fish without burning the egg, and flavouring with fresh lemon.


To experience this taste you will have to learn the same way I did by following this recipe for 'Sole dore'.

bottom of page