Sole Petite Grenobloise

by Jean Joho with Chandra Ram
from The Eiffel Tower Restaurant Cookbook
(Chronicle, 2008)
Serves 2

Sole is a delicate fish that should be cooked as simply as possible. I think this classic recipe is one of the best ways to prepare it.—Jean Joho

convert Ingredients
1 cup whole milk
1/2 cup Wondra flour
2 tablespoons olive oil
2 Dover sole fillets, trimmed and skinned
Salt and freshly ground white pepper
1 tablespoon unsalted butter
3 tablespoons capers
Juice of 1/2 lemon
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon extra-small croutons

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Method
1. Pour the milk into a shallow container, like a baking dish, large enough to hold the fish. Put the flour in another shallow container.

2. In a large skillet, heat the oil over medium-high heat until shimmering. Meanwhile, coat a fish fillet on both sides in the milk, remove, and season with salt and white pepper. Dredge the fillet in the flour, tapping off the excess flour. Repeat with the remaining fillets.

3. Add the fillets to the pan and saute until browned, about 3 minutes on each side. Transfer each fillet to a warmed serving plate.

4. Wipe the pan clean and place over medium heat. Add the butter and cook until melted and starting to brown, about 1 minute. Stir in the capers. Remove the pan from the heat and stir in the lemon juice.

5. Spoon the sauce over the sole, garnish with the parsley and croutons, and serve at once.

Recipe © 2008 French Café LLC. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.