2tbspEuropean unsalted butter, frozen, cut into 4 chunks
¼cupfresh chives, chopped
If you are wanting a lighter finished result, do not let the butter brown. Start fillets as soon as it comes to temp. Do not deglaze pan with wine.
1
Combine the Wondra, to taste with counter seasoning (about 2 tablespoons) in a large shallow plate. Pat the sole fillets completely dry with paper towels.
2
Heat half of butter in a large sauté pan over medium heat until it starts to brown.
3
Dredge 4 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. VERY CAREFULLY turn filets with a metal spatula and cook for 2 minutes on the other side.
4
While the second side cooks, add 1/2 the lemon zest, half of the lemon juice ,1/2 the capers and caperberries to the pan.
5
Carefully remove the fish fillets onto a heated ovenproof plate in the warmed oven.
6
Add remaining fillets and saute in same manner, adding zest, juice, remaining capers and caperberries. When done, Remove them to the warmed plate.
7
Add any melted butter or lemon juice you may have left to the pan and raise the heat.
Add white wine to pan, let reduce by 3/4, remove from burner and whisk in the 2 tablespoons of frozen butter.
8
Plate 2 fillets each, top with sauce, garnish with chives.
2tbspEuropean unsalted butter, frozen, cut into 4 chunks
¼cupfresh chives, chopped
Directions
If you are wanting a lighter finished result, do not let the butter brown. Start fillets as soon as it comes to temp. Do not deglaze pan with wine.
1
Combine the Wondra, to taste with counter seasoning (about 2 tablespoons) in a large shallow plate. Pat the sole fillets completely dry with paper towels.
2
Heat half of butter in a large sauté pan over medium heat until it starts to brown.
3
Dredge 4 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. VERY CAREFULLY turn filets with a metal spatula and cook for 2 minutes on the other side.
4
While the second side cooks, add 1/2 the lemon zest, half of the lemon juice ,1/2 the capers and caperberries to the pan.
5
Carefully remove the fish fillets onto a heated ovenproof plate in the warmed oven.
6
Add remaining fillets and saute in same manner, adding zest, juice, remaining capers and caperberries. When done, Remove them to the warmed plate.
7
Add any melted butter or lemon juice you may have left to the pan and raise the heat.
Add white wine to pan, let reduce by 3/4, remove from burner and whisk in the 2 tablespoons of frozen butter.
8
Plate 2 fillets each, top with sauce, garnish with chives.
AuthorDartagnan