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Famous French Sole Meuniere (sole fish)
4 filets sole, 100 g flour, 100 g milk, Olive oil, Salt and black pepper
Sauce: 50 g unsalted butter, 4 tbsp. finely chopped parsley, 2 lemon
Instructions: Place flour on a plate season with salt and pepper. Heat the olive oil in a skillet. Dip the sole first in the milk, then in the seasoned flour to coat, shaking off any excess and then place in skillet; cook. Transfer filets to a serving plate. Brown the butter in the pan. As soon as it’s hot, add the garnish of parsley, and lemon juice pour it over the fish.