Fillet Of Sole Normandie - cooking recipe

Ingredients

2 dessert apples
3 ounces butter
4 sole fillets
2 tablespoons flour
salt and pepper
1 bay leaf, crumbled
1 clove
8 fluid ounces cider
1 lemon, juice only

Preparation

Peel, core and cut apples into rings; fry lightly in 1 ounce of the butter, and then drain.
Coat fish with seasoned flour.
Add the remaining butter to pan and fry the fillets for 5 minutes on each side.
Arrange on a warmed serving dish, garnish with apple rings and keep hot.
Add the bay leaf, clove and remaining flour to the pan and stir well.
Gradually add the cider and lemon juice and bring to boil, stirring all the time.
Strain the sauce over fish and serve at once.