Ingredients

• 4 pcs Soles of 300 g each eviscerated
• 150 g Butter
• Flour
• Parsley
• Lemon
• salt
• pepper

Peel the sole: engrave the skin, on the side where it is darker, at the base of the tail, lift a small flap, grab it and pull it, holding the tail with the other hand, until the whole skin is torn. Turn the sole over to the other side, where the skin is white, and proceed in the same way. Trim the soles with scissors to level the jagged edges. Dab them with kitchen paper and flour them on both sides.

Melt 80 g of butter in a pan and, when it is sparkling, cook the soles for 3 'on one side and 2' on the other, turning them only once. Remove the sole from the pan and place it on a hot plate. Melt another 70 g of butter and cook until it turns hazel. Season the sole with lemon juice, salt and pepper, a sprig of fresh parsley and hazelnut butter. Serve immediately, very hot.

Tips for a perfect miller's sole
Some people use to marinate the sole in milk for 10 ', especially the larger specimens, to soften the pulp and accentuate the browning, due to the caramelization of lactose.

Don't salt the sole before flouring it: the salt causes the release of the liquids, which would cause the flouring to detach after cooking.
Sift the flour before flouring the fish: many consider this step unnecessary, which is instead fundamental. dry also the surface of the sole in a homogeneous way, to prevent the flour from concentrating in some places more than elsewhere. In addition to being uniform, the sole must be dried thoroughly, to prevent the flour from becoming soaked with water: which would lower the temperature of the butter, thus slowing the browning.

Then choose a pan commensurate with the size of the sole, so that the butter is sufficient to cover the entire surface of the pan with a layer of 5 mm. Adjust the flame so that the butter never burns: to transfer its flavor, it must "foam" but not blacken. To control the temperature, move the butter in cooking and pour it with a spoon on the surface of the fish. If you see that the butter tends to blacken, correct the temperature by adding a little more cold butter.

If you want to sprinkle the sole with the lemon and butter separately, you can mix them together in the cooking pan of the fish, completing the sauce with the parsley.

Other Recipes you can read:

• Recipe Green butter sole with mapo sauce – Italian Cuisine

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• Baked sole recipe with fennel and ginger – Italian Cuisine

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• Recipe Rolls of sole stuffed with courgette flowers – Italian ..

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