Recipe - Whole Sauteed Dover Sole

2 Whole Dover sole; gutted and
scaled
(about 12 ounces after
gutting)
2 tablespoon Milk
Salt; to taste
Freshlyground black pepper;
to taste
Flour; for dredging
9 tablespoon Butter
2 tablespoon Chopped parsley
Lemon wedges
Parsley sprigs

Cut off dorsal and anal fins. Make a slit in the skin at the tail end of
the dark skin side of the fish, and, using a towel for a better grip, pull
the skin off. Sprinkle fish with about two tablespoons of milk on both
sides. Season with salt and pepper. Dredge in a pan of flour, shake off
excess. Let the fish dry on a rack for 10 minutes. Clarify 8 tablespoons
butter. Pour this clarified butter into a saute pan over medium to high
heat. Add the fish, white skin side up. Check after 1 minute to make sure
it is not sticking and cook three minutes on this side. Turn the fish over
and cook the fish 3 more minutes. Then remove the fish to a serving plate,
and wipe out the pan. Add 1 tablespoon butter to pan and melt it. Pour
foamy melted butter over fish. Sprinkle with chopped parsley and garnish
the plate with lemon wedges and parsley sprigs. This recipe yields 2