As the recipe is made in a short time, we start with the garnish, since the cooked potatoes take about twenty minutes to be tender. Cut two potatoes in half to have four pieces and cook them in plenty of water with a teaspoon of salt.
In a tray or griddle, we melt the butter to use it to cook our sole in it. Instead of making a separate sauce with the sole a la meunière recipe, here we are going to cook the sole in the butter from the first moment, continuously napping with a spoon the upper part of the sole, the one that is not in contact with the plate.
When the sole takes five minutes, we turn it over so that it cooks on the other side. Add a little lemon juice squeezed over the cooked face and we let it continue to be done on the other side, while we continue to nap continuously. It will take about three or four more minutes, but that will depend on the size of the sole you have bought.
In this case, since the sole weighed 1,200 g, I had to have it for twelve minutes in total. When the fish is ready, add the rest of the juice of half a lemon, -or a little more- and deglaze the source or plate, spreading those juices over the sole. If you want, you can sprinkle with chopped parsley or use curly parsley like me that gives more color and provides less flavor, to don’t mask our sole with donkey lemon sauce.
Lemon Crackle Cookies Recipe, a delicious and quick dessert to make
With what to accompany the sole with donkey lemon sauce
To eat this fish with white and smooth meat, we recommend removing the lateral bones and removing the loins. As a garnish for the sole with donkey lemon sauceYou can use the potatoes cut in half and place them next to the sole or if you prefer, cook a little white rice. You do not need more to enjoy a wonder like this.
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