Cooking Kit - Sole a la Grenobiosse
Perfect meal that is simple, quick and easy to make! Crowd pleaser!
Cooking Kit includes: Petrale Sole, locally caught / Organic All Purpose Flour, Unbleached / Organic Mediterranean Capers / Organic Lemon, harvested from our schools garden
4 fillets of Sole
½ cup milk
1 cup unbleached all purpose flour seasoned with a large pinch of salt and a few fresh grinds of black pepper
¼ cup extra virgin olive oil
4 Tbsp unsalted butter, divided
2 Tbsp salt-packed capers, rinsed and drained
1 lemon, skin and pith discarded, cut into thin circles
Maldon sea salt
Put the milk and flour in separate shallow bowls. Dip the fillets in the milk and then lightly dredge in the flour. Heat the olive oil and 2 Tbsp of the butter in a large nonstick skillet over medium-high heat. Gently lay the fillets down in the skillet and cook for 2 minutes on each side, or until cooked through and nicelt golden brown. Do this in batches, if necessary.
While the fish is cooking, heat the remaining 2 Tbsp of butter in a small saucepan over medium-high heat. When it’s just beginning to brown and the surface is foamy, about 1 ½ minutes, swirl in the capers and remove from the heat. Add the lemon circles.
Transfer the fish fillets to a serving plate, spoon over the sauce, being sure to evenly distribute the capers and lemon. Sprinkle each fillet with a bit of coarse salt and serve.
*Active & Total Preparation Time: 20 minutes
Courtesy of: my father's daughter
Photo: New York Times