Sole fillets with lemon butter

• Ask your fishmonger to prepare generously sized sole fillets by removing the skin, head and tail.
• Dust the sole fillets lightly with flour and brown in a frying pan over a medium heat with a knob of butter.
• Meanwhile, melt a generous knob of butter in a saucepan and incorporate the very finely chopped zest of a lemon.
• Keep warm.
• When the fish has browned, arrange on the plates and dress with the lemon butter.
• Finish by garnishing with the chopped chives, a pinch of high-quality salt and medium-ground Vinh Dinh pepper.
• Serve with rice or steamed small potatoes.

Recommended grind: Medium (3 or 4)