Ingredients:
- 4 soles
- 800 g of potatoes
- 80 g of salted butter
- 50 g flour
- 60 g clarified butter
- 2 lemons
- Fourth Boot persl
- Salt

4 people
Praparation time: 40 minutes
Cooking time: 30 minutes

Deburring shuck and soles.
Remove the black skin through an incision in the head.

Wash, peel and rinse potatoes.
Put them in a pan Neoflam. Cover up with cold water.
Bring to a boil and let simmer for 2 minutes.
Drain without cooling. In a frying pan Neoflam, made in color 40 g butter potatoes.

Dry soles. Season with salt and toss in flour.
Gently shake off excess.
Put a pan to heat Neoflam with clarified butter.
Remove the white soles, skin side first. Let stain gently.
Go back and do the same cooking.
Drizzle lemon juice soles and 40 g hazelnut butter.
Hachre parsley.
Place the soles in dishes with chopped parsley and lemon.
Arrange potetos around.