- Whole sole 6
- Butter 150 g
- Flour 100
- Using a vegetable peeler, make an incision in the skin of the soles at the base of the tail, and pull off with the help of a cloth.
- Melt the butter until it starts foaming. Flour the soles and add them to the butter. Cook for 5 minutes each side, season, and serve with the cooking butter.