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
Sole Petite Grenobloise Recipe
- Quick Glance
- 20 M
- 20 M
- Serves 2
- 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 flat-leaf parsley leaves
- 1 tablespoon extra-small croutons
- 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.
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