Ingredients: (4 servings)
4 soles (250g each)
Dash of salt, pepper and flour
20cc vegetable oil
40g butter
Lemon sauce
50g butter
1 lemon, squeezed for juice
2 Tbsp. capers
2 Tbsp. minced parsley
Dash of salt and pepper
2 potatoes, boiled, peeled and cut into bite sized pieces
10g butter, melted
Recipe:
1.Pinch the skin of the fish near the head and pull toward the tail side to peel. Turn
over and scale the white side. Cut off the head and remove the guts and ventral fins.
Quickly rinse and wipe off the water with a kitchen cloth.
2. Sprinkle each side of the fish with salt and pepper. Coat with the flour and dust off
the excess.
3.Heat the oil and 5g butter in a frying pan until the butter starts bubbling and changing
color. Put the soles, the dark side down, and fry until the underside is brown, adding a
little butter from time to time. Turn over and add some butter. Reduce the heat to medium
and cook until brown on the other side, constantly basting with the cooking juice.
4. To make the lemon sauce, heat the butter in a saucepan until it changes color. Remove
from the heat and add the lemon juice, capers and parsley. Sprinkle with salt and pepper
to taste.
5. Pour the melted butter over the potato pieces and stir to evenly coat.
6.Arrange the fish on serving plates and pour on the lemon sauce. Garnish with the potato
pieces.
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Dutchman 