Grilled sole with butter sauce and hazelnut aroma

Fish preparation:

1. Start by cleaning the sole, removing the black skin and scraping the skin off the white side.

2. Lightly chop both sides of the sole.

3. Season with salt and pepper to taste.

4. Before cooking, drizzle the sole with olive oil and grill it in a frying pan over moderate heat.

5. Once cooked, cut it into several large pieces before drizzling them with butter sauce.

Preparation of the sauce:

1. Chop the shallots and sweat them in a saucepan over low heat.

2. Add the white wine and lemon juice and let the wine and lemon evaporate a little.

3. Just before serving, add the butter to the sauce, then add the fresh cream and the tablespoon of natural hazelnut flavor.

Good tasting!