Ingredients:
- 6 individual sole, black skin
removed
- 12 sprigs parsley
- Salt
- Freshly ground pepper
- 6 Tbs. flour
- 14 Tbs. salted butter
- 2 Tbs. vegetable oil
- Juice of one lemon
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Instructions:
- Carefully pat the sole dry.
Remove the leaves from the parsley and chop, discarding the stems.
- Season the sole with salt and
pepper.
- Spread the flour over a large plate
and dredge each sole in it briefly, gently shaking off the excess flour.
- Melt 4 Tbs. butter with the oil in a
very large skillet (or two skillets). When the butter is hot, add as many of the
sole as the pan will hold comfortably, skin side down, and cook over high heat for 5
minutes. Carefully turn the fish with a large spatula and cook 5 minutes longer.
Repeat for the remaining sole.
- Transfer the fish to a warmed
serving platter. Sprinkle with the lemon juice and chopped parsley.
- Melt the remaining butter in the
skillet. When it turns a light brown, remove from the heat and pour over the sole.
The hot butter will foam on contact with the parsley and lemon juice.
- Serve immediately.
Makes 6 servings. |
