Sol Filet with Meunier Sauce

Ingredients:
6 units of Sol Filet
2 eggs
4 tablespoons flour.
Salt
a pinch of white pepper

Frying oil.

Sauce Ingredients:
8 Dorot Crushed Garlic cubes
6 Dorot Chopped Dill cubes.
3.53 oz. sliced bleached almonds.
4 tablespoons olive oil.
1 / 4 cup fresh lemon juice.

Preparation: 

1. In a bowl, scramble the eggs + flour. Season with a little salt and white pepper

2. Heat oil in a pan. Dip the fish into the batter and fry from both sides until golden color is achieved.  

3. In a separate pan, heat olive oil and fry the almonds until you get a golden color. Add the garlic cubes and the dill cubes and season with a little salt and pepper to taste. 

4. After a few minutes, remove from the flame and add the lemon juice.

SERVING: Either with sauce aside or on the fish.

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