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Panko Crusted Sole with a Crème Fraîche Caper Sauce - Taste With The Eyes
Fresh Petrale Sole is sauteed in half butter/half olive oil until browned, then served over the sauce. The sauce is both silky and tart, a perfect complement to the crusty fish. Saute finely chopped onion or shallot in butter, then add capers, then a squeeze of lemon juice and and a splash of vermouth, then … Continue reading "Panko Crusted Sole with a Crème Fraîche Caper Sauce"
Lori Lynn