sole piccata
This is a recipe I received in my inbox this morning from Saveur Magazine.I liked a lot of their recipes and this looks so good,I decided to make it for dinner today.I had all the ingredients except sole,but I did have rockfish.And I wanted to do something with it besides fry it.
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yield
4 serving(s)
method
Saute
Ingredients For sole piccata
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4 (6oz) skinless fillets dover sole,or any flaky white fish
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salt & pepper to taste
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1/2 flour
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1/4 c canola oil
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4 tablespoons unsalted butter
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1 large shallot,minced
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1/2 lemon,thinly sliced
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1/4 c dry white wine
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2 teaspoons capers
How To Make sole piccata
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1Pat fillets dry with paper towels and season with salt and pepper; dredge in flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over high heat. Cook 2 fillets, flipping once, until golden and cooked through, 3–4 minutes; transfer to two plates. Wipe skillet clean and repeat with remaining oil, 1 tbsp. butter, and fillets. Add 1 tbsp. butter, the shallot, and lemon to skillet; cook until shallot is soft, 1–2 minutes. Add wine; cook, scraping up browned bits from pan. Add remaining butter, the capers, salt, and pepper. Cook until sauce is slightly thick; spoon over fish
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