Boiled Sole with Black Butter

Sole bouillie au Beurre noir


Trim and wash a sole as in the recipe for Sole à la Française, then put it into a sauté pan with enough cold water to cover it, to which has been added a little salt and lemon juice, let it come to the boil, then draw it to the side of the stove and let it poach for eight to ten minutes, dish it on a hot dish, pouring over it some black butter (see Sauces), and serve.