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Petrale Sole Piccata
Serves 4 |
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Ingredients:
| 4 (6-oz.) Petrale Sole |
| Kosher salt and freshly ground white pepper, to taste |
| 1/2 cup flour |
| 1/4 cup canola oil |
| 4 tbsp unsalted butter |
| 1 large shallot, minced |
| 1/2 lemon, thinly sliced |
| 1/4 cup dry white wine |
| 2 tsp capers |
Directions:
- Pat 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.
| Course: | Dinner |
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