Sole Mugnaia

Recipe second for 4 people based on Sole.

Preparation:

Preparation: Clean and wash the sole well, dry them and remove their dark skin. This is easier than it might seem if you grab the skin near the tail with your thumb and forefinger and pull sharply towards the head. Flour them well and place them in a frying pan in the sparkling butter. Turn them one at a time, add salt and pepper, then sprinkle them with parsley and continue cooking, which will last for about twenty minutes, sprinkling with white wine and lemon. Arrange them on a serving plate covering them all with the cooking sauce you have obtained.