FRIJE

Instructions

• 1.   Remove the brown skin from the soles.
• 2.   In a dish, coat the sole with flour, salt, and pepper on both sides.
• 3.   In an oval pan if possible for the shape of the fish, heat the oil, check the heat by placing only the tail of the fish, and start cooking.
• 4.   When one side is golden, adjust the heat and flip the sole.
• 5.   Remove the sole and remove excess fat, place back on the heat and add the butter, add the sole back and cook until the butter turns hazelnut brown and not burnt.
• 6.   Deglaze with lemon juice, the butter will form large bubbles, that's the sign of a good meuniere. Serve immediately.
• 7.   Serve with tagliatelle pasta or boiled potatoes or rice.

Nutritional information *