Clean and scale the soles, wash well then pat dry. Lay in a fish kettle then pour over the milk and water. Add the butter, salt and lemon juice then bring gently to a boil. Reduce to a gradual simmer, cover and cook for about seven minutes, or until done.

Remove the soles from the kettle and pat dry in a cloth. Arrange in a warmed dish, pour over the mushroom sauce and serve.

Take two large frying pans, add oil and when hot, add the sole fillets. Fry until golden on one side then turn over and continue frying until golden on the other. Drain on kitchen paper (use the oil remaining in the pan to fry the parsley) then arrange on serving plates, garnish with the fried parsley and sliced onion. Serve hot, accompanied by shrimp sauce and melted butter sauce.

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