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Prepare all the ingredients.
Dredge and flour the fish that has been previousely dressed.
In a fish pan, heat the oil.
When hot, add a knob of butter.
Place the floured fish into the hot fats (Important: back to you and head on the left side).
Flip it as soon as the first side has a nice brown colour.
During cooking, frequently baste the fish with fats.
When finished, dress the fish on a serving dish. The fact that the fish was placed in a certain way in the pan at stage 4 helps to obtain a fried fish in the right position to be served. This avoids making several manipulations that would damage the fish. Place a piece of peeled lemon passed in chopped parsley on each head.
In a pan, heat the cold butter by stirring and make a foam until you obtain a butter "hazelnut". This name comes from the fact that the butter has a very light hazelnut smell at this stage.
Baste the fish with lemon juice...
...and finish with the hazelnu butter. You may also add lemon juice to the hazelnut butter and then baste the fish. In this case the butter is called "Beurre Meunière".
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