Sole meunière

A delicate fish, sole, is at it’s best in a real traditional recipe, sole meunière, but….Let’s prepare it a little lighter, but still ‘à la meunière’ which means ‘the miller’s wife method’. Season each side of the sole (without skin) with pepper and salt. Put then some flour at both sides. Bake in a mixture of butter (and oil to make a lighter version). They say that a sole meunière needs to swim three times, first in the sea, then in butter and in our stomach. When the fish is ready, remove from the pan, keep warm. Finish the sauce with lemon juice , pepper and salt, (if you want the real stuff add extra butter), and fresh parsley.

A good reason to have some french fries, and a green salad.


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