Fillets of Plaice with Black Butter

Filets de Plie au Beurre Noir


Take the fillets from the plaice, and let them lie in cold water for about one hour, then well wash and dry them; place them in a well-buttered sauté pan; strain the juice from a large lemon over them; cover with a well-buttered paper, and cook in a moderate oven for about ten or twelve minutes, then dish them in the form of cutlets, pour black butter over the fillets, and serve one fillet for each person.

Fillets of Whiting, Sole, Salmon, or Mackerel can be done in the same way.