©2005
AuthorDartagnan"quick, light and delicate, or a little more complex flavor with brown butter, either way, this classic is a real seafood lovers pleaser"
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.
Heat half of butter in a large sauté pan over medium heat until it starts to brown.
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.
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.
Carefully remove the fish fillets onto a heated ovenproof plate in the warmed oven.
Add remaining fillets and saute in same manner, adding zest, juice, remaining capers and caperberries. When done, Remove them to the warmed plate.
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.
Plate 2 fillets each, top with sauce, garnish with chives.
Ingredients
Directions
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.
Heat half of butter in a large sauté pan over medium heat until it starts to brown.
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.
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.
Carefully remove the fish fillets onto a heated ovenproof plate in the warmed oven.
Add remaining fillets and saute in same manner, adding zest, juice, remaining capers and caperberries. When done, Remove them to the warmed plate.
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.
Plate 2 fillets each, top with sauce, garnish with chives.