Mother's Day milling sole nets

Method

1. 1

   Preparation of ingredients

2. 2

   Remove the sole fillets a few minutes before starting so that they are not too cold when cooking. Rinse the lemon quickly, finely chop the flat parsley after washing and drying, then cut the lemon into quarters or remove the juice according to your preference. Pour the flour into a large plate to facilitate the coating of the fillets.

3. 3

   Floating of sole fillets

4. 4

   Place the sole fillets on a clean worktop, then salt and pepper them if you wish. Then pass them into the flour on both sides, making sure to coat them without excess. Tap each net slightly to remove the surplus, to get a thin golden film when cooked rather than too thick a crust.

5. 5

   Heating butter skillet

6. 6

   Place a large pan over medium heat and melt a nice part of the butter. Let it foam gently without letting it burn, as it must remain fragrant and slightly hazelnut. When the butter is hot, tilt the pan to distribute the fat over the entire cooking surface.

7. 7

   Cooking nets in the first face

8. 8

   Gently place the floured sole fillets in the hot pan, without overlaying them, so that they cook regularly. Let them brown gently on the first face for a few minutes. You can water the fillets slightly with melted butter to keep a mellow flesh and develop a nice coloration.

9. 9

   Turn and end of cooking

10. 10

    Carefully turn the nets with a spatula, as sole remains a fragile fish. Continue cooking on the second side for a short time, just the time that the flesh becomes opaque and detachs easily. Add some remaining butter if necessary to feed the cooking and strengthen the milling flavor.

11. 11

    Preparation of lemon filling

12. 12

    When the fillets are cooked, gently remove them from the pan and keep them warm on plates. Add the rest of the butter to the pan if necessary, then let it take a light golden colour. Then add the chiseled parsley and some lemon juice, mixing quickly to get a simple, shiny and fragrant sauce.

13. 13

    Dressing of sole fillets

14. 14

    Spread the sole fillets on the serving plates immediately with parsley lemon butter. Add some lemon quarters so that everyone can adjust acidity to their taste. Serve immediately to enjoy a very warm, tender and delicately golden fish, ideal for a simple and refined Mother's Day meal.

Nutrition

calories

402

Indicative values from the source, for the original recipe.

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