Sole With Tartare, Capers And Anchovies

Preparation:

Preparation: Gut the sole and remove the dark skin. Incise the peeled side along the bone, open it, cut the latter in the center and remove it. Turn the two flaps of the opening outwards. Wash and dry the fish, then dip them in flour, then in the egg, beaten and salted. Melt 40 g of butter in a pan and brown the fish. Arrange them in a serving dish, on a bed of lettuce leaves, well washed and drained. Cut the anchovy fillets, drained from the oil, lengthwise and arrange them in a grid pattern on the side of the sole. Fill the hollow part formed on the side of the sole with the ready tartar sauce. Rinse and dry the capers well, then complete the decoration of the dish with them.