Preparation:
* Note: Made with small fish: Sole, sole fillets, codfish, whitefish, herring, mackerel, etc; or with slices of large fish: Salmon, swordfish, etc.
Salt and pepper fish. Dredge fish with flour. In large, heavy skillet, heat two tablespoons butter until it begins to turn slightly brown. Add fish, leaving a little space between pieces so they do not touch. Lower flame. Cook over very low flame for 5 minutes. Turn fish and cook for 5 minutes on the other side. Remove fish to heated serving dish and keep warm. Add 2 tablespoons butter to skillet and cook until butter is slightly browned. Sprinkle fish with lemon juice and parsley. Pour butter from skillet over fish. Serve very hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
