The sole colbert

the SOLE COLBERT 07763 4 PEOPLE 4 sole INGREDIENTS of total weight of 800 g, 70 g butter, a bunch of parsley, 1/2 l of milk, 2 eggs, 3 tablespoons of breadcrumbs, 2-3 drops of lemon juice, 2 tablespoons flour, peanut oil for frying, salt, pepper.

PROCEEDINGS Do soften butter at room temperature.

Wash the parsley, dry and finely tritatelo; in a bowl mix with a wooden spoon the softened butter into small pieces, until creamy; Add the chopped parsley and the lemon drops; mix them well and form a roll by wrapping it with a sheet of plastic wrap: keep it in the refrigerator until ready to use.

Deleted by sole entrails, privatel dark skin, wash them and dry them.

Incidetele lengthwise and with the blade of a knife, remove the fillets from the backbone, leaving them attached at the sides, fold the threads inside forming? boats?.

With scissors cut into the bone points 3.

Pour the milk in a deep dish, lay the soles and let them marinate for 15 minutes.

Drain and dry.

In a bowl beat eggs slightly.

Passed the sole in flour, egg and then in bread crumbs, pressing lightly.

Season the sole with salt and pepper and let them FRY in plenty of hot but not boiling oil until they become golden brown.

Drain on a paper towel and gently pull the bone.

Place on serving dish.

Remove the butter from the refrigerator, cut into rings, adagiatene what a central cavity of sole and serve.