Sogliola alla mugnaia

Gently rinse the Sole fillets under cold water and pat them thoroughly dry with paper towels. Season both sides of the Sole fillets generously with Fine sea salt and Black pepper.

Place the 00 flour in a shallow dish. Dredge each Sole fillet in the 00 flour, ensuring it is evenly coated on all sides, then shake off any excess flour.

In a large non-stick skillet, melt 80 grams of the Unsalted butter over medium heat until it is foaming but not browned. Carefully place the floured Sole fillets into the hot butter, ensuring not to overcrowd the pan; cook in batches if necessary.