| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Filet of sole |
|
|
Salt and pepper to taste |
|
|
Flour for dredging |
| 3 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1/3 |
c |
Balsamic vinegar |
| 2 |
ts |
Capers |
INSTRUCTIONS
Tasty, refreshing and easy to prepare - sole filets are pan-fried in olive
oil and butter, and doused with balsamic vinegar for a sweet, tangy flavor
enhancer. Sure to set your taste buds dancing!
1. Season the filets with salt and pepper. Dredge in flour. 2. In a large
non-stick fry pan, heat the butter and oil over medium high heat. When hot,
add the fish and saute 3 to 4 minutes per side until golden. 3. Douse the
filets with the vinegar, sprinkle with the capers, and saute 1 minute more,
basting constantly. Let the vinegar cook down and become syrupy and the
fish glazed before removing to a platter to serve.
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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