Sole Dore Seafood Dish
Old-fashioned, reliable Sole Dore recipe. Enjoy lightly battered fish finished with an easy lemon caper sauce with this recipe that serves four.
- Serves: 4 persons
- 1 ½pound sole filets
- salt (to taste)
- black pepper (to taste)
- 2cups flour
- 4tablespoons butter
- 1tablespoon capers
- ¼cup lemon juice
- 2tablespoon parsley (fresh, chopped)
- 1tablespoon cold butter
- 4lemon wedges
- Garnish: parsley
Step 1Gather the ingredients.
Step 2Rinse the sole fillets and pat dry with paper towels. Season the fillets on both sides with salt and fresh ground black pepper to taste.
Step 3Beat the eggs and set aside.
Step 4Put the flour in a separate, shallow dish or bowl, and place next to the bowl with the beaten eggs.
Step 5Dredge the fish fillets, one at a time, in the flour to coat both sides, and then transfer into the dish of eggs.
Step 6Turn the sole fillets in the egg to coat both sides, and leave in the egg.
Step 7Take care handling the fillets, as they'll fall apart easily if they become too soggy.
Step 8Once all the sole fillets are floured and transferred into the dish of eggs, place in the refrigerator until needed.
Step 9In a large nonstick skillet, melt the butter over medium to low heat, until it begins to sizzle slightly.
Step 10Lift the sole fillets out of the egg mixture, allowing the excess to drip off, and sauté for 2 to 3 minutes per side until golden brown. Cook in batches if necessary, and keep warm in a very low oven.
Step 11When all the sole fillets are cooked, turn off the heat, and add the capers, lemon juice , parsley, and cold butter to the pan. This will be your lemon caper sauce.
Step 12Whisk the ingredients briskly until the butter melts. Taste for salt and pepper, and adjust.
Step 13Place the sole on four warm plates, and spoon over the lemon caper sauce.
Step 14Serve with lemon wedges and garnish with parsley.