Sole fillets with lemon butter

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• Ask your fishmonger to prepare generously sized sole fillets by removing the skin, head and tail.
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• Dust the sole fillets lightly with flour and brown in a frying pan over a medium heat with a knob of butter.
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• Meanwhile, melt a generous knob of butter in a saucepan and incorporate the very finely chopped zest of a lemon.
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• Keep warm.
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• When the fish has browned, arrange on the plates and dress with the lemon butter.
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• Finish by garnishing with the chopped chives, a pinch of high-quality salt and medium-ground Vinh Dinh pepper.
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• Serve with rice or steamed small potatoes.
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Recommended grind: Medium (3 or 4)