Sole Parisian
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Chef's Note: The French call Clarified Butter, Buerre Blanc. It is the simplest and the best suace (in our Chef's opinion) for fish.

Ingredients

2 lb. Sole Fillet

2 cups butter

salt and Pepper to taste

2 cups white wine

2 tsp. sugar

1 lemon cut into wedges

Directions

Clarify Butter by boiling and skimming off the scum. Set clarified butter aside.

Combine wine, sugar, salt and pepper into a poaching liquor.

Poach Fillets until tender and flakey

Cover with clarified butter and serve

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