Make clarified butter, by warming up the butter slowly and pouring off the oil gently. Dust the soles with flour, salt and pepper and fry in the clarified butter with a drizzle of olive oil about 3 minutes on each side and then again another 2 minutes on each side. Serve with tartar sauce, lettuce and tomato and garnish with chopped parsley. Serve with Belgian fries or mashed potatoes and lemon slices.

Fried sole with tartar sauce

sea sole butter salt & pepper olive oil flour

lemon

tartar sauce

lettuce

tomatoes

parsley

A Recipe Guide For The Amateur Chef Belgian Cuisine

Fried sole

with tartar sauce

Make clarified butter, by warming up the butter slowly and pouring off the oil gently. Dust the soles with flour, salt and pepper and fry in the clarified butter with a drizzle of olive oil about 3 minutes on each side and then again another 2 minutes on each side. Serve with tartar sauce, lettuce and tomato and garnish with chopped parsley. Serve with Belgian fries or mashed potatoes and lemon slices.
sea sole butter salt & pepper olive oil flour

lemon

tartar sauce

lettuce

tomatoes

parsley

a recipe guide for the amateur chef Belgian Cuisine