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 finish with a dollop of crème fraîche. Season to taste.
Panko Japanese Style Breadcrumbs are a bit courser than ordinary breadcrumbs. They give the fish a lighter crunchier texture.
The fresh sole is rinsed and patted dry, then seasoned with salt and pepper, then dredged in flour, dipped in egg, and finally dredged in Panko breadcrumbs, then into the saute pan.
Do you like to cook with Panko? See my August 1st post of Chèvre Chaud!