Summary

Ingredients

• 2 sole (s)
• 1 lemon (s)
• 1 pinch (s) salt
• 1 bunch parsley, smooth
• 150 g butter
• 3 tablespoon flour

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Instructions

1. Gutting, cleaning, souring and salting the sole. Now turn in flour and tap carefully until only a very delicate layer sticks to the sole.
2. Melt half of the butter in a large pan and fry the sole on both sides for 3-4 minutes.
3. 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.
4. Arrange the sole on preheated plates and nap with the parsley butter.