Fried sole with lemon juice

(Recipe #70, page 141)

Prepare the sole as described above and lay the fish for 1–2 hours in vinegar, salt, and minced shallots and seasonings, then fry as described. Add lemon juice to the brown butter in the pan and pour it over the fish when serving.

This preparation goes very well with baby peas or served alone with a shrimp sauce.

Translated by David Green.

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