|
Ingredients
|
For 4
|
For 100
|
|
Pomfert or sole
|
500gms
|
12.5kg
|
|
Clarified butter
|
50gms
|
1 kg
|
|
Refined flour
|
10gms
|
225gms
|
|
Lime
|
4
|
12
|
|
Parsley
|
3 springs
|
60gms
|
|
Pepper
|
a pinch
|
15gms
|
|
Salt
|
to taste
|
80 – 100g
|
Clean, fillet and skin fish, wash and dry. Sprinkle over
with seasoned flour (this can be done by putting seasoned flour and fillet in a
brown paper bag and shaking well). Heat half the clarified butter to smoking
point. Put in the fish. When fish is sufficiently coloured on one side, turn
over and brown the other side. Remove to a hot dish. Sprinkle over with lime
juice. Garnish with chopped parsley. Brown remaining butter. Pour over fish and
serve immediately. (T he froth produced by butter and parsley must be seen as
it is served.)
