Sole Meunière from Ripailles: Traditional French Cuisine by Stéphane Reynaud
Using a vegetable peeler, make an incision in the skin of the soles at the base of the tail, and pull off with the help of a cloth. Melt the butter until it sta
Ingredients
- Whole sole 6
- Butter 150 g
- Flour 100 g
- Salt, pepper
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