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Category: Seafood
    Prep Time:       Cook Time:       Total Time:  

Makes 6 servings.

6 sole fillets
salt and pepper
all-purpose flour
1/4 c. butter
3/4 c. dry white wine
1 T. Dijon mustard
1 1/2 c. whipping cream
3 T. capers, well drained

Pat sole dry with paper towels; season lightly with salt and pepper. Dredge with flour.
In large heavy skillet, melt butter. Fry fish (in batches if necessary) over medium-high heat until done, a few minutes on each side; do not overcook.
Transfer to serving platter and keep warm in 200ºF oven while preparing sauce.
Pour off excess fat from skillet and return to heat. Add wine and deglaze pan by stirring up browned bits from bottom of pan; reduce liquid to 1/4 cup.
Stir in mustard and cream. Cook gently until sauce is reduced to 3/4 cup - sauce should be quite thick. Stir in capers and heat through.
Taste and adjust seasoning. Pour sauce over fish.

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