Sole meunière
Instructions
Clean and wash the soles, then dry them and remove their dark skin.
The task is easier than it seems if you take the skin near the tail with your thumb and forefinger and pulling firmly toward the head.
Flour them well and put them in a padellone in Champagne butter.
Turn them one at a time, add salt and pepper, then sprinkle with parsley and continue cooking, which will run for about twenty minutes, by spraying of white wine and lemon.
Arrange on a serving dish with the greater or lesser cooking sauce that you obtained.
Ingredients and dosing for 4 persons
- 4 soles of 250 g
- 50 g of butter
- White flour
- Parsley
- Salt
- Pepper
- 1 glass white wine
- 1 lemon (juice)