Sole fillet with crispy Miss Chef® Apple scales, and cider vinegar beurre blanc

Sole fillet with crispy apple scales:

1. Wash and slice the apples very thinly with a mandolin. Quickly put lemon juice on the thin apple slices.
2. Melt a knob of butter in a frying pan. Brown the sole fillets and then cook completely. Keep warm.
3. Cook the apples in a frying pan with a knob of butter. When they are cooked, arrange them as overlapping scales covering the sole fillets.
4. Brush the sole fillets with the rest of the melted butter. Place in an oven dish.

Beurre blanc:

1. Place the finely chopped shallots, the cider vinegar and the white wine in a saucepan to reduce.
2. Gradually add the butter, whisking to blend the sauce together. Season with salt and pepper. Keep warm.

Finish cooking the sole fillets under the grill in the top of the oven for 5 minutes.

Presentation:
Place the sole fillets on a warm plate with a fine drizzle of the buerre blanc. Serve the buerre blanc separately.

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