Sole meunière 02

SOLE 2_07317 to MUGNIAIA INGREDIENTS for 4 PEOPLE 4 Soles clean and skinned (1 kg), 2 glasses of milk, 60 g flour, 60 g butter, 4 sprigs of parsley, 2 lemons for garnishing, 2 tablespoons of lemon juice, salt and pepper.

Preparation: 20 minutes cooking time: 14 minutes, wash the soles in cool water, removing any remaining viscera from the intestinal cavity, drain, place them in the baking dish, cover with milk and let them rest for 15-20 minutes.

While the sole resting, wash the parsley leaves, dry them with kitchen paper, chop finely with the Crescent on the cutting board, leaving entire 4 leaves for decoration.

Prepare the lemons for the final seal.

Wash the lemons, dry them and divide them into two halves with the notched edge.

Check a lemon with a small knife, cut the Peel with the Pocket knife, with a zigzag line along the equator, place lemon, lying down, on cutting board and, grasp both ends of the lemon, draw them in the opposite direction; The lemon is separated into two halves with the notched edge.

Repeat the operation with the other lemon.

Drain the soles from milk and dry well with paper towels.

Pour the flour in a dish, round off each sole, on the one hand and on the other; shake them to remove the excess flour.

Dissolve 40 g of butter in a large Nonstick Skillet.

Bake the soles, in a single layer, 6 minutes on each side, keeping the flame low and turned with a spatula.

Raccoglietele with the spatula and place between two dishes, warm.

Add the butter in the Pan and FRY for two minutes.

Place the soles on a serving dish, add salt, pepatele, sprinkle them with lemon juice and chopped parsley and drizzle with butter.

Complete with lemons decorated with parsley leaves.

Serve immediately.