For best results get fish dry first. Sprinkle with salt and pepper and let sit for about 5 minutes. Add flour to a shallow dredging dish and lightly coat both sides. Add 1 Tbl of Lemon Olive Oil in a frying pan large enough to lay both fillets flat and heat over medium heat until oil glistens, add 1 Tbl of butter and melt.
Add sole to frying pan and cook until golden brown on first side (Approx 3 min). Flip fish gently and fry until second side is golden and fish flakes apart with a fork. Remove sole from pan and set onto a warming plate.
Add 1 Tbl of butter to pan and add minced shallots. Cook over medium heat until soft, about a minute. Add 1/4 dry white wine and scrape up any browned bits. Add chicken broth and bring to a simmer until liquid is reduced to about a 1/3 cup (larger dia. pans will evaporate faster than small dia. deeper pans).
Stir in lemon juice, capers and simmer again until sauce is reduced to about a 1/2 cup. Remove from heat and whisk in 1 Tbl of butter at a time until sauce is thickened. If you have fresh parsley you can mix in a couple of tablespoons of minced fresh parsley as well.
Serve immediately over a rice (saffron rice if you have it) with a side salad.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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