Cook the potatoes 15 minutes and cut them in halves.
Mix the lemon juice and rind with the
crème fraîche, the oil, the dill
and fresh milled pepper and salt to taste. Pour this over the potatoes.
Add the salmon and toss.
Inspired by
Allerhande.
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Heat the butter in a large frying pan until it is
brown. Dust the soles with flour on both sides. Fry them 5 minutes on
each side in the hot butter. Cut the lemon in two halves; cut 2 slices
of one half, press the juice out of the other. Put the soles on a large
dish; pour some of the brown butter on top, sprinkle with lemon juice
and decorate with lemon slices and parsley.
"La Meunière" is the miller's wife, and the dish
is called meunière because of the use of flour. Other dishes, like coquilles
st Jacques and frogs' legs, can also be prepared
"à la meunière".
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