Sole meunière

Method

1. To clarify the butter, put it in a heavy saucepan over a low heat and melt gently. Skim off all the froth from the surface. You will then see a clear yellow layer on top of a milky layer.

2. Carefully pour the clear fat off, leaving the milky residue in the pan. Discard the milky residue. The remaining butter is now clarified, ready for frying.

3. In a large, shallow bowl, season the flour with a little salt and freshly ground black pepper. Toss the fish in the flour, coating well, and shake off any excess.

4. Heat the oil in a large, shallow, non-stick frying pan. Add the fish and cook on one side for 4 minutes. Use a large fish slice to turn it over, then cook the other side for 4 minutes until golden.

5. Remove the fish to a warmed plate, then season to taste.

6. Add the clarified butter to the clean fish pan and heat until it has melted and begins to turn a light brown.

7. Mix in the lemon juice and the finely chopped parsley and swirl in the pan for a few seconds. Return the fish to the pan and spoon over any juices just until fish is warmed through.

8. Serve fish and sauce with sautéed shallots, spinach and new potatoes.