Sole Fillet Meuniere - cooking recipe

Ingredients

4 to 8 sole fillets (depending on size)
2 Tbsp. butter
1 Tbsp. oil
1/2 c. seasoned flour
2 to 4 Tbsp. butter
juice of 1 lemon
juice of 1 orange
1 Tbsp. chopped parsley

Preparation

Dry the sole
fillets
and dip in seasoned flour.
In a large skillet heat
the
2 tablespoons butter and 1 tablespoon oil (add more
if
necessary) until butter has foamed and foam begins to subside.
Add
the\tfillets carefully and cook for a total of 10 minutes per inch, cooking half of the time on each side.
Remove to\ta
warm
serving
dish\tto
keep
warm.
The cooking should be done
on
a medium to high heat, taking care that the sole\tdoes not
burn, but browns nicely.
Remove any little bits of flour
or fish
from
the
pan
with a slotted spoon.
Add the 2
to
4 tablespoons
of butter and cook over medium to high heat
until the
butter
foams up and the foam subsides and the butter\tcolors to
a light brown. Do not let the butter burn.
All
at
once add the remaining ingredients, swirl around the pan and then pour the foaming liquid over the fish. Serve at once.