|Flour||3⁄4 Cup (12 tbs)|
|Sole fillets||1 1⁄2 Pound (grey)|
|Butter||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Madeira wine||1⁄3 Cup (5.33 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Small capers||1⁄4 Cup (4 tbs), drained|
In a bowl, beat the egg lighdy. On a large plate, combine the flour, salt, pepper, and paprika. Dip the fillets in the egg, then in the flour mixture.
Heat the butter and oil in a large skillet over medium high heat until hot but not smoking.
Cook the fillets for 3 minutes on each side, or until they are lighdy browned. Transfer die fillets to a warm platter and cover.
Discard all but 3 tablespoons of the fat in the skillet. Add the Madeira and bring to a boil. Keep at a boil for one minute over high heat. Add lemon juice and bring to aboil.
Pour die sauce over the fillets and sprinkle with capers.
Serve with Fresh Lemon Rice
Wine: French White Graves