It is preferable to remove the dark skin from the sole.
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| Ingredients to make the Meunier sole: |
| 4 Sole of ration (200 g each) aceite de oliva 150 g of butter half bunch of pycicated parsley the juice of a lemon flina 400 g of turned potatoes and cooked salt |
Ingredients to make the Meunier sole:
2. To do this, they are given a cut in the tail area and pulls the skin with the help of a cloth.
3. Once clean, we remove the viscera and pass them through water.
4. In a pan heat the oil.
5. We leave the sole, we pass them through flour and fry them along both sides over low heat.
6. We take the fish to a service tray.
7. In a separate pan we heat the butter.
8. When you begin to fry, we add the lemon juice and the chopped parsley to this sauce.
9. We save the sole and accompany with some turned and cooked potatoes.
