Sole à la Hollandaise (Poached Sole with Melted Butter and Potatoes)

Ingredients

• sole
• water
• salt
• parsley
• melted butter
• whole potatoes cooked à l'anglaise

Instructions

1. Break the backbone of the sole by bending it in several places.
2. Put it in a shallow pan, cover it with cold water and salt lightly.
3. Bring to the boil, then poach very gently, covered, for 10 minutes.
4. Drain the sole and dish it on a napkin, surrounded with bright green parsley.
5. Serve separately a sauceboat of melted butter and freshly cooked whole potatoes à l'anglaise.