Capers, lemon, butter, and fresh parsley make this 25-minute sole à la Grenobloise truly sing.
, capers, parsley, and bits of lemon flesh. The resulting dish isn’t bitter from the lemon because it calls for suprêmes, citrus segments with no pith, peel, or membrane attached. If you don’t have clarified butter on hand, use 1 tablespoon of unsalted butter and 1 tablespoon ofIn a shallow dish, season the sole with salt and black pepper and cover with the milk. To another shallow dish, add the flour and season generously with salt and black pepper.Slice the top and bottom off the lemon.
Slice between the membranes to remove the segments, then cut the segments into ½-inch pieces and set aside.To a skillet set over medium-high heat, add the clarified butter. Remove the fillets from the milk and tuck under the thin, tapered ends to create an even thickness. When the butter is hot and shimmering, dredge the folded fish in the flour, shaking off any excess, then cook, turning once, until golden brown, about 2 minutes per side. Transfer to a plate and tent with foil.
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