Sole Meuniere Paul Bocuse - cooking recipe

Ingredients

14 ounces sole
salt
pepper
olive oil, for drizzling
flour, for dusting
5 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 lemon
2 teaspoons parsley, chopped

Preparation

Season sole with salt, pepper and few drops of olive oil; then roll in flour.
Using a skillet about the same size as fish, heat 2 T butter and 1 T olive oil until very hot.
As soon as the sole touches the very hot butter it will sear the fish. Do not let the butter boil after this.
After about 4-5 minutes, turn the sole with spatula and continue cooking until it is done. This usually only takes about 4 minutes only.
Place the fish on a very hot serving platter. Garnish the edges with a row of thin lemon slices, halved, with their skins cut in points.
Squeeze a few drops lemon juice onto the sole and sprinkle chopped parsley.
Add 3 1/2 T butter to the cooking butter in the pan and heat until it turns brown. Pour over the sole.
When the very hot butter touches the damp parsley, it produces a foam further partially blanching the parsley.
Bon Appetit!