This is the healthy version of the classic sole meuniére recipe. We have replaced the butter with ghee, a clarified butter without allergens (lactose and casein). We have also changed the flour for ground almonds. Try it, you'll love it.
ingredients
- 2 fresh soles without skin, guts or head
- Juice of ½ lemon
- Ghee (approximately 60g, adjust the amount for the sauce you want to obtain)
- drained capers
- Ground almonds
Steps
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Season and flour the fish (with ground almonds) on both sides.
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Put half of the ghee in the pan over low heat and leave it for 2-3 minutes to brown a little.
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Shake the soles well, they should have minimal flour. Increase the heat a little and add the soles. Cook for 3-4 minutes on each side or until golden brown.
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Remove the soles from the pan. Add the rest of the ghee to the pan, turn it down to low and when it has completely dissolved, turn off and remove from the heat.
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Let it rest for 2 minutes.
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Then add the capers and the juice of ½ lemon. Stir well and return to the heat for 2-3 minutes at minimum so that it integrates and cooks. Pour the sauce over the soles.
