Sole Miller Art
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 sole (s)
- 1 lemon (s)
- 1 pinch (s) salt
- 1 bunch parsley, smooth
- 150 g butter
- 3 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Gutting, cleaning, souring and salting the sole. Now turn in flour and tap carefully until only a very delicate layer sticks to the sole.
- Melt half of the butter in a large pan and fry the sole on both sides for 3-4 minutes.
- Meanwhile, heat the other half of the butter in a saucepan until it starts to brown and tastes nutty. Add the chopped parsley, froth up once and immediately place the casserole in a cold water bath to stop the butter from browning.
- Arrange the sole on preheated plates and nap with the parsley butter.
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