Sole fried in butter

We love sole in simple preparation, without any spices. In this way, the fine and delicate aromas come into their own, which are otherwise quickly suppressed by other aromas.

Classic boiled potatoes go well with it, with which you can enjoy the wonderful butter jus!

Tip: Many fish lovers prefer to prepare the sole themselves ready for cooking (skin and remove fins). This is very simple: hold the caudal fin halfway in a cup of boiling water until the skin begins to come off (a few seconds). Then place it on a cutting board and scrape with a knife from the tail towards the head. Grab the caudal fin and the detached flap of skin with one sheet of household paper each (this prevents it from slipping) and pull off the skin once over the whole body with one stroke. Repeat on the back and use scissors to cut off the body fin all around the base. Now you can start filleting or prepare the sole in one piece (recommended). 

  • Ready-to-cook sole
  • White flour
  • Butter
  • Salt


  1. Salt the prepared sole (i.e., skinned and removed marginal fins) and coat it in white flour. Knock off excess flour.
  2. Melt the butter generously in a non-stick pan and fry the sole over medium heat for a few minutes on both sides (depending on the thickness) until golden brown.
  3. Serve on a pre-heated plate (whole or with the fillets) with the golden butter jus and enjoy immediately.

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