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Sole a La Meuniere

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Serves: 4
4 tbsp plain flour
1 tsp salt
4 x 400g / 14ozl Dover sole, cleaned and skinned
150g / 5 1/2oz butter
3 tbsp lemon juice
1 tbsp chopped fresh parsley
1/4 of a preserved lemon, finely chopped (optional)
Fresh parsley sprigs, to garnish
lemon wedges, to serve

Mix the flour with the salt and place on a large plate. Drop the fish into the flour, one at a time, and shake well to remove any excess. Melt 3 tablespoons of the butter in a small saucepan and use to brush the fish liberally all over. Place the fish under a grill preheated to medium and cook for 5 minutes on each side.

Meanwhile, melt the remaining butter in a saucepan. Pour cold water into a bowl that is large enough to take the bottom of the saucepan and keep near by.

Heat the butter until it turns a golden brown and begins to smell nutty. Remove from the heat immediately and immerse the bottom of the saucepan in the cold water, to stop the cooking.

Place the fillets on individual plates, drizzle with the lemon juice and sprinkle with the parsley and preserved lemon, if using. Pour over the browned butter, garnish with parsley sprigs and serve immediately with lemon wedges for squeezing over.

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