Sole With Cream

Recipe second for 4 people based on Sole.

Preparation:

Preparation: Clean the parsley and blanch it in unsalted boiling water for 7 minutes. Drain it and pass it to the mixer with the cream. Melt 10 g of butter and add 10 g of flour, mix and dilute with broth. Remove from heat and continue stirring until creamy. Put back on the heat, add the cream to the parsley without letting it boil. Season with salt and pepper and keep warm, cook the floured fillets in 30 g of butter. Serve them with the hot sauce.