Sole in Melted Butter
(Sogliole Con Burro Fuso)
Ingredients:
4 sole, cleaned, trimmed and skinned
1/2 pint (300 ml) milk
5 oz (150 grams) butter
Plain flour, for dusting
Salt
Directions:
Place the sole in a dish.
Add the milk and leave to soak for at least 15 minutes.
Drain, pat dry with kitchen paper and dust lightly with flour.
Melt 2 oz (50 grams) of the butter in a frying pan.
Add the sole and cook over a medium-low heat for about 5 minutes on each side until golden brown and tender.
Season with salt and transfer to a serving dish.
Melt the remaining butter in a heatproof bowl or a double boiler and set over a pan of barely boiling water and continue to heat until it starts to froth.
Pour it over the sole.
Serve immediately. Serves 4.