Sole "à la meunière" with parsley potatoes

Ingredients for 2 servings:

• 2 sole(s)
• 1 lemon(s)
• 100 g flour
• 150 g clarified butter
• 1 dash of olive oil
• 500 g potatoes, small
• ½ bunch parsley
• 50 g butter
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

According to the recipe of the Brasserie “La Coupole”

Boil the unpeeled potatoes in plenty of boiling water for about 20 minutes, covered, and let them stand in the hot water for 10 minutes. Rinse the potatoes with cold water, peel, and halve or quarter them, leaving small potatoes whole. Add the 50g butter to the potatoes and season with salt. Meanwhile, chop the parsley, gut the sole, skin it (it’s best to leave the light skin on the fish), clean it, season it with pepper, and salt. Then thoroughly coat it in flour and gently shake it off any excess fat. Melt the clarified butter in a large pan, add the dash of olive oil, and fry the sole over medium heat for about 4 minutes on each side until golden brown, turning it once (careful!), basting the sole with the butter from the pan every now and then. Halve the lemon and quarter one half. Arrange the sole on warmed plates. Heat the remaining butter until browned, squeeze the juice of the other lemon half into the butter, and swirl the pan briefly. Now pour this “meunière butter sauce” over the fried sole and garnish each with a quarter of the lemon. Place the potatoes on the plates, sprinkle with parsley, and garnish with a few parsley leaves. Serve immediately while hot.