Sole is one of the lightest, most delicate of the flat fish. And Dover Sole is the best of the best.
Sole pretty much demands a classic preparation. Lightly floured, lightly fried, heartily eaten!
I did the classic preparation but in place of the browned pan butter I sauteed garlic in butter, added the juice of a lemon, and let it simmer. I then strained out the garlic and added fresh parsley.
Really simple.
Of course, I say really simple as in the preparation and cooking. The mess I made was anything but simple!
It really is a knack being able to destroy a kitchen with such a simple meal. 4 pans, a sheet pan, the pie plate holding the flour… I think I would have sent Victor straight over the edge if I had dipped it in egg!
But chocolate brownies with fresh cherries baked into them saved me for another day – and another mess!