INGREDIENTS

3 pieces of sole
6 scallops
24 clams
200 gr of butter
Flour to coat fish
3 lemons
½ cup beef stock
spoon potatoes
chopped parsley
salt

PREPARATION

They hold three pieces of flounder, over 600 grams, one for every two servings, you remove the skin, and steaks are rolled. It is salted, dipped in flour and fry in oil over low heat for five minutes, they drained the oil and are added 200 grams of butter, the juice of three lemons and half a cup of gravy.

Peel off the shell scallops, washed and fried like flounder, slowly.

Clams steamed open and separated one of the shells and leave the other.

Placed back each scallop in its shell, clams on the half shell on top. Then accompanied by some steamed potatoes.

Place the sole in a dish with the scallops and they check the sauce and some chopped parsley.