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Pompano, Villeroi

Lift up the filets from two fresh one-and-a-half-pound pompanos, skin them, season with a half teaspoon of salt, two saltspoons white pepper and a saltspoon grated nutmeg; then turn the filet in the Villeroi sauce and gently roll them in fresh bread crumbs. Heat two tablespoons melted butter in a frying pan, arrange the filets one beside another in the pan and gently fry for five minutes on each side. Remove, dress on a dish with a folded napkin, decorate with six quarters lemon and parsley greens and serve.