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.
Remove grilled fish from grill grate, arrange on plates or a large platter and distribute the sauce around the fish. Serve garnished with the lemon wedges.