In a small bowl combine the sole with the milk and let the mixture stand for 10 minutes. Drain the sole well, pat it dry, and dredge it in the flour to coat it well. In a large skillet fry the sole in 1 1/2 inches of 360 degree oil in batches, turning it, for 2 to 4 minutes, or until it is crisp and golden. Transfer the sole as it is fried to paper towels to drain and keep it warm in one layer on a baking sheet in a preheated 200 degree oven.
In a kettle of boiling salted water cook the noodles until they are al dente, reserve 1/2 cup of the cooking water, and drain the noodles. In a large skillet cook the zest in 2 tablespoons of butter over moderate heat, whisking, for 1 minute. add the cream and cook the mixture, whisking for 2 minutes. Add the noodles and cook the mixture, tossing it, for 1 minute. Add the remaining 1 tablespoon butter, the lemon juice, the Parmesan, and salt and pepper to taste and add by tablespoons enough of the reserved cooking water to achieve a smooth, creamy consistency. Divide the noodles between 2 heated plates, arrange the sole on top, and sprinkle it with the dill.
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