Fillet of Sole with Mushrooms

Mix the flour with a pinch of salt and a few turns of fresh black pepper. Spread it out in a shallow dish. This will be your dredge.

Crack the eggs into another shallow dish and beat them with a fork as though you were making scrambled eggs.

First, check your sole fillets. Most sole will come deboned, but you should run your fingers over the fillets, feeling for anything hard or sharp. Coat the clean fillets in the dredge.

Then, coat the fillets in egg, as though you were making french toast.

Melt 1/2 of the butter (cooking oil is fine too) in a pan or skillet. When the butter begins to sizzle, take an egg-coated fillet and lay it out in the pan. Fry until lightly browned on both sides.

Give the mushrooms a rinse and cut them into quarters. Arranging them in a grid pattern makes slicing more efficient.

Pick parsley. Gather the leaves into a bunch and give them a rough chop.

Melt the remaining butter (2 Tbsp) in a sautée pan.

Toss in the quartered mushrooms.

Add a little black pepper.

Let the pan simmer gently until the sauce thickens slightly to a thin gravy. Don't reduce too far or the sauce will break and turn clear. If this happens, you can add a 1/2 cup of water and start over with your reduction.

Add a little salt, as needed.

Toss in the chopped parsley. Remove from heat.

Serve fried sole over sautéed mushrooms with a wedge of lemon on the side.