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.

Ingredients

• 20 g black truffle
• 4 pcs sole
• 1 pc red apple
• butter
• flour
• White wine
• lemon
• vegetable broth
• salt
• 160 g Brussels sprouts

For the recipe of sole in butter, truffle, sprouts and red apple, peel the sole and clean it: cut the pinnette with the scissors on the sides and remove the entrails. Cook them in a large pan with a knob of butter, two at a time, for 4 minutes on each side, turning them often and sprinkling them with butter. Once the first two are cooked, remove them from the pan, change the butter, cook the others in the same way and also remove from the pan. Pour the butter on the sole and keep it warm.
Sprinkle the pan with the flour with the cooking liquid, sprinkle with white wine, add 1 ladle of broth, salt and the juice of 1/2 lemon. Cook for 5-6 minutes from the boil, obtaining a sauce. Add the finely chopped truffle.
Peel the sprouts and cut them in half; boil them in boiling salted water for 5 minutes and drain them. Sauté in a pan with a piece of butter and a red apple cut into pieces, with the peel. Serve the sole with the sauce, accompanied with the side of cabbage and apple.

Ingredients

• 400 g fillets of sole
• 200 g yellow date tomatoes
• 150 g quinoa
• 30 g breadcrumbs
• 1 pc egg
• 1 pc yolk
• dill
• fresh oregano
• fresh coriander
• dry white wine
• balsamic vinegar
• pepperoni
• extra virgin olive oil
• salt
• pepper

For the recipe of sole rolls on quinoa patties, boil the quinoa in boiling salted water for about 20 minutes. Meanwhile, cut the tomatoes and season with oil, salt and balsamic vinegar. Drain the quinoa and let it cool. Then collect it in a bowl and mix it with the egg, the yolk, a bunch of chopped herbs (dill, oregano and coriander), breadcrumbs, salt, pepper and a drizzle of oil, obtaining a soft mixture. Form 8 patties by pressing the mixture into a pastry cutter (ø 8 cm) to a thickness of about 1 cm. Cook the patties in a pan with a film of oil for about 1 minute and a half on each side. Roll the fillets of sole and stop them with wooden sticks. Brown them in a pan with a little oil for 1 minute; sprinkle with a splash of wine and cook for another 2 minutes. Serve the fish on quinoa pies, complete with the datterini. Garnish with pepper slices and leaves
of coriander.