Sole With Melted Butter
Recipe second for 4 people based on Sole.
Preparation:
Preparation: Gut the sole, remove the black skin, break the spine in several places. Soak them in milk for at least a quarter of an hour, dry them, then lightly flour them. Heat the butter in a saucepan, place the sole on it and cook over low heat for about 5 minutes on each side or more depending on the size. They must take on a golden color on the outside and remain soft on the inside. Salt them only after cooking. In a saucepan, melt the butter in a light bain-marie and when it starts to bubble, pour it over the sole placed on a serving plate. Serve them immediately hot at the table. Accompanying wines: Soave DOC, Orvieto DOC, Castel Del Monte Pinot Bianco DOC.
Ingredients:
Ingredients: 4 Sole - 100 G Butter - Milk - Flour - Salt
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