Sole Piccatta - March 18, 2018
2-4oz Piece of Sole
Pinch of Salt and Pepper
2oz White Wine
3oz Whole Butter
1 tsp Garlic (Minced)
1 tsp Red Onion (Minced)
1 tsp Capers
Dredge sole in flour, then in egg wash.
Heat butter in fry pan and add fish. Cook, flipping once.
Remove the fish from the pan, add garlic, onions, and capers.
Deglaze with white wine. Reduce the amount with whole butter.
Then finish with the sole in the sauce. Serve with a fresh lemon.
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