Christian Wedding Vote Of Thanks

parsleys

Edler Fish with fine grade
sole 400 g for two, a little flour for dusting, salt and pepper, olive oil, butter 2 tablespoons capers, 100 ml chicken broth, juice of one lime.
the olive oil in a frying pan and fry until golden brown in seasoned flour turned-fish fillet. Fish from the pan and keep warm. set pan over medium heat back on the stove and melt the butter and allow to foam. Add the chicken broth and simmer 3-4 minutes.
lime juice, capers and parsley (I love cilantro) and stir the sauce and season with salt and pepper.
the sole at the plate and give it to the sauce. With boiled potatoes and steamed asparagus, a poem.