Sole meunière (2)
Instructions
Skinned the soles by the tail with a sharp knife, taking one end and pulling slowly towards the head.
Flour them and put them in a pan with butter.
Wet with wine and a few drops of lemon and salt.
Let dry and serve with chopped parsley.
Ingredients and dosing for 4 persons
- 4 soles
- 50 g of butter
- Flour
- 1/2 cup of white wine
- Few drops of lemon juice
- Chopped parsley
- Salt