Sole with Crayfish and Parsley Butter

Rinse the sole, pat dry and cook on an oiled, preheated grill on both sides for about 10 minutes.

For the sauce, cut the lemon in half, cut 1 half into strips and squeeze the juice of the remaining half. Mix lemon juice with the crayfish, butter and the parsley in a small pot and heat until the butter has melted. Season with salt and pepper.