• 1 filet of sole
  • flour
  • 6 tbs of butter
  • 2 tbs of tarragon or parsley
  • 1/2 lemon or white wine vinegar
  • salt
  • pepper

Cooking Instructions:

  1. Dredge the fish in flour, then saute in a pan with butter.
  2. Remove, keep warm while making the sauce in the same pan.
  3. Melt 6 tablespoons of butter over medium heat and cook until it turns a light brown.
  4. Add 2 tablespoons of chopped herbs, like tarragon or parsley and the juice from half a fresh lemon.
  5. Scrape up any pieces of fish and stir well to bring the sauce together. At this point add a spoonful of capers if you like.
  6. Season with salt and pepper.
  7. Drizzle the sauce over the warm sole and serve immediately.