To prepare your mise en place, gather the butter and almonds. Cut the lemon in half, chop the parsley and set everything aside.
Place the flour into a shallow bowl and season it generously with salt and pepper. Don’t be afraid of adding a fair amount of seasoning, as most of it will be left behind.
Place the milk into a separate shallow bowl and gather the fish.
- 1/2 cup clarified butter
- 1/2 cup slivered almonds
- 1/2 lemon
- handful of parsley leaves
- 1/2 cup all-purpose flour
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 1/2 cup milk
- 2 skinned, but not deboned, sole (about 7 oz / 200 g each)