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Sole Piccata

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  Egg 1 Large
  Flour 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  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

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Sole Piccata Recipe