- 6 fillets of sole
- 1 cup of flour
- 4 cups of milk
- 4 tablespoons of butter
- 1 tablespoon of olive oil
- 3 tablespoons of chopped parsley
- juice of 1 lemon
Sole Meuniere, it means miller’s sole, because it’s dipped in flour. Its unique aroma comes from the butter, which is fried and the mix of flavors of melted butter and lemon juice. Simple and quick dish.
Soak fillets of sole in 3 cups of milk. Pour 1 cup of milk into a bowl glass and pour the flour on a plate. Season the sole with salt and pepper. Put in milk and dredge them thoroughly in flour. In a pan heat 2 tablespoons of butter and add olive oil (in the original version it is fried without oil). Fry fillets about 2 minutes on each side, cook turning once until golden. Squeeze the lemon juice in a bowl and leave aside. On the second pan dissolve 2 tablespoons of butter, take off the heat and pour the sole. Spoon the lemon juice over and decorate with parsley.