traditional food of France

For Sole Meuniere Recipe;
Both sides of fish are salted and bottled. Una is blurred, more is shrunken. Squeeze the parsley, rinse the lemon and squeeze the juice.
The butter is heated in a small tencered, medium heat. The foam is deposited on it. Fishballs cooked in pan. Put 2-3 tablespoons of melted butter. Fish are cooked for 2-5 minutes on both sides according to their size. The first fish to be cooked can be kept warm by being covered with foil in a 50-60 degree heated oven to prevent them from cooling down.
Leave the remaining white, milk-like portion of the remaining butter in the pan, then add another ladle, lemon slice, water, chopped parsley and salt and pepper if necessary. The fish are served on a heated plate with plenty of sauce on it. Chef’s recommendation: boiled with sole meuniere, small fresh potatoes.