Sole

Ingredients:

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Serves 3 - 715 cal per serving
Prep-time: 45 min. - Total-time: 45 min.

Dice the bacon. Melt 10 g / 1/3 oz butter in a coated pan. Fry the bacon. Remove from pan and set a side. Pre-heat the oven to 120 F. Carefully gut the fresh sole and cut off the head. Sprinkle with freshly squeezed lemon juice. Season with pepper and salt. Coat with flour to ensure crispness. In the pan with the bacon drippings melt another 10 g / 1/3 oz butter for each sole. Fry one fish after another on medium heat. Each side for about 4-5 minutes. Carefully turn over with a spatula. Keep the fried soles warm in the oven until all are fried. Put the bacon together with the shrimps back into the pan and heat. Decorate the soles with the bacon and shrimps. Serve with potato salad and butter lettuce (Boston lettuce).