Sole Meunière with parsley potatoes | euromaxx

This recipe comes to us from Jean Philippe Bourgueil, head chef at La Coupole Brasserie in Paris.
Recipe for 4 people: 4 Dover Soles with the dark skin removed, 3 tbsp flour
200g clarified butter1 shot olive oil
2 tbsp lemon juice, 4 tbsp chopped parsley
Lemon wedges Preparation
Dab the fish dry with kitchen paper and remove the heads. Dust them in a very thin layer of flour before seasoning with salt and pepper. Heat 150g of the butter in a frying pan that is big enough for all four fish, or heat half of the butter in a pan big enough for two. Add some olive oil so that the butter doesn't burn.Leave the fish to fry for four minutes on each side, until they are golden. Place them on pre-warmed plates and sprinkle them with the chopped parsley. Heat the rest of the butter in the pan until brown and add the lemon juice. Pour the frothy mixture over the fish and serve with slices of lemon.
In France, the dish is traditionally served with boiled potatoes.1kg waxy potatoes
2 tsp saltParsley
PreparationPeel the potatoes, rinse them and cut as required. Put them in a pan and quickly cover them with water. Add the salt, put a lid on the pan and bring it to the boil. Reduce the heat and leave the potatoes to cook for around 20 to 25 minutes. They are ready when it is easy to cut them. Once drained, place them in a pan over a very low heat and toss them in the steam. Sprinkle with parsley to finish.

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