Sole Meniere

Ingredients

1. Dover sole 2 pcs
2. Milk 50ml
3. Flour all-purpose 50g
4. Unsalted butter 40g
5. Clarified butter 30g
6. Lemon juice 20ml
7. Parsley finely chopped, to garnish
8. Cherry tomato 40g
9. Lemon
10. Salt flakes
11. Black pepper

Method

1. Rinse the fish under cold water, and then dry. Sprinkle with a pinch of salt and black pepper.
2. Pour the milk into a large, shallow bowl. Pour the flour onto a large dinner plate. Dip both sides of the fish in the milk, then transfer to the flour. Rub flour into both sides of the fish. Shake off excess flour.
3. Add the Clarified butter in a pan over medium high heat. Cook the fish on the first side for 3 minutes. Then flip over and cook for another 2 minutes.
4. Remove the fish from the pan and add unsalted butter with cherry tomatoes and melt over medium heat. Then add the juice of the lemon and give the pan a swirl.
5. Pour the butter sauce over the fish and garnish with parsley