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Turbot meunière

A classic preparation most often applied to sole and served as Sole meunière. The traditional method uses milk, but some chefs choose to only use flour.

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Allergens and dietary requirements

  • Fish
  • Cow's milk
  • Lactose
  • Gluten
  • Pescetarian

Ingredients

1
turbot
200
ml
milk
250
g
flour
as needed
butter
as needed
lemon
as needed
flat-leaf parsley, chopped

Scale recipe

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