Sole au Beurre

Sole Stufled with Butter


Skin the whole sole. Cut down the middle of the backbone, then separate the two fillets from the backbone as in filleting sole, but do not remove fillets. Do just one side. Insert slices of frozen butter. Dip sole in cream and then into flour. Lay cut side down in hot fat. Cook 2 minutes, turn and brown the other side for about 3 minutes. Decorate with parsley. This is a kind of fish Kiev.


Beaujolais Blanc