Sole With Black Butter
|Sole fillets||1 Pound (500 Gram)|
|All purpose flour||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Butter||25 Milliliter (2 Tablespoon)|
|Butter||50 Milliliter (3 Tablespoon)|
|White wine vinegar||15 Milliliter (1 Tablespoon)|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon)|
Lightly coat fillets with flour seasoned with salt and pepper.
In heavy skillet, melt butter; saute fillets over medium high heat for 2 to 3 minutes on each side or until fish is opaque.
Black Butter Sauce: In small heavy skillet or saucepan, heat butter over high heat until light brown.
Watch carefully; butter can quickly turn from brown to burnt.
Remove from heat and add vinegar and parsley; swirl pan to mix.
Pour hot butter over cooked sole fillets.