Filet of Sole with Buerre Blanc and Capers

This is so simple, it takes a mere 15 minutes and voila(!), you are ready to eat Monsieur!

Any flat filet of fish will do, Dover Sole (if you want really splurge), but Flounder, Turbot, Branzino or Sea Bass are perfect for this dish as well. I've also made Skate in this fashion (but with brown butter) and that is truly delicious!

I have an long elliptical nonstick pan that works perfectly for fish (especially flat fish of this sort), but a cast iron pan or any heavy bottomed pan will do.

You really don't need many ingredients.

2-4 filets of fish (one filet per person)
a tin of flour

2 tbs. butter
2 tbs. olive oil

salt and pepper to taste

1 shallot (minced)
1/4 cup dry vermouth, white wine vinegar or white wine (or the combination of any of the above)
Juice of 1 lemon
6 tbs. butter
2 tbs. (heaping) capers (I like the "super nonpareilles" distributed by Roland*)
Lemon wedges (optional)

Dredge the fish in the flour and place on a plate and let rest while preparing other ingredients so you have everything ready and at hand (mise en place).

Heat the pan and then add the butter and olive oil until it is completely melted until all the foam has disappeared and bubbling but not browning. Add the fish and let cook for about 3-4 minutes on each side. You want a nice brown crust on the fish (not black!). Turn the fish over and cook until finished. Place the filets on a plate and let rest.

Remove pan from heat. Wipe out the oil and browned flour in the pan and add a little more olive oil. Add the shallots and saute for a few moments and then add the wine. Let the wine cook down for a bit and then add the lemon juice. One the liquid is boiling again, start whisking in a pat of butter at a time until the liquid starts to get thick and change color. It should look a little milky. Continue until all the butter is used. Add the capers and shake the pan all over until all the capers are coated with sauce. Pour over the fish and serve immediately.

You can serve this with boiled potatoes, rice (if you must), a nice salad or anything you like, but I find that it is best eaten all by itself. There is nothing to cloud the flavor or mar that luxuriant texture coated in butter and capers; and trust me, luxury was never so simply won!

Buon appetito!

* A 16 oz. jar of Roland capers at Fairway costs about $6.00.

Shades of things to come:

Fresh herb pesto with garlic marinade for grilled pork chops!