Sole Colbert (Fried Sole with Beurre à la Maître-d'Hôtel)

Ingredients

• sole
• milk
• flour
• breadcrumbing à l'anglaise
• Beurre à la maître-d'hôtel

Instructions

1. On the side where the black skin was attached, detach the fillets from along the backbone.
2. Break the backbone in two or three places so that it can be lifted out easily once the sole is cooked.
3. Dip the sole in milk, pass it through flour and breadcrumb it à l'anglaise.
4. Roll the detached fillets lightly back on themselves so that the backbone is well exposed.
5. Fry the sole.
6. Remove the backbone and fill the cavity so formed with Beurre à la maître-d'hôtel.
7. Dish the sole on the platter.