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Roasted flounder (salt) or halibut (filet de sole, saute meuniere)
4 servings
Wash the fish fillet in cold water and wipe dry. Mix the flour with salt and pepper and roll the fillet in it. 3 tbsp. spoons of butter melt in a pan and fry the fillet on both sides in it until light brown. Transfer to a heated dish. Melt the rest of the butter in a pan and, when it darkens, add lemon juice and parsley greens to it. Stir. Pour this sauce over the fish.
Wash the fish fillet in cold water and wipe dry. Mix the flour with salt and pepper and roll the fillet in it. 3 tbsp. spoons of butter melt in a pan and fry the fillet on both sides in it until light brown. Transfer to a heated dish. Melt the rest of the butter in a pan and, when it darkens, add lemon juice and parsley greens to it. Stir. Pour this sauce over the fish.
butter - 1 tbsp. spoon, parsley greens - 3 tbsp. spoons, salt - 2 tsp, wheat flour - 0.5 cups, flounder - 600 g, halibut - 600 g, ground allspice - 0.5 tsp, lemon juice - 3 tbsp. spoons
