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Home Page		 SOLE in butter sauce

METHOD
Marinate soul for at least half an hour with lemon juice, pepper and salt.
Dry them well
Quickly fry on both sides in hot brown butter.
Place on a warm serving dish.
Heat lemon cubes and capers quickly in the butter left over in the pan and pour this sauce over the fish.

Serve with boiled potatoes sprinkled with parsley & green peas with chopped mint.

 

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 INGREDIENTS

Skinned and filleted soul (per person)
Lemon juice
Pepper and salt
Butter
Lemon cubes
Capers
Boiled potatoes
Parsley

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