Ingredients
1-1/2 lb. firm, white-fleshed sole fillets (or 4-1/2-lb. whole sole, skinned and gutted)
1 cup milk
3/4 cup all-purpose flour, seasoned with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper
1/2 cup clarified butter (seeHow to make clarified butter)
6 Tbs. melted unsalted butter (not clarified)
4 Tbs. fresh lemon juice
4 Tbs. finely chopped fresh parsley
Fine Cooking
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1 cup milk
3/4 cup all-purpose flour, seasoned with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper
1/2 cup clarified butter (seeHow to make clarified butter)
6 Tbs. melted unsalted butter (not clarified)
4 Tbs. fresh lemon juice
4 Tbs. finely chopped fresh parsley
Description
Fillets Of Turbot Or Halibut Are Good Alternatives To Sole. I Don't Recommend Flounder Or Cod Fillets; They're Too Delicate.
Fine Cooking
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