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A fine company dish but easy enough to make anytime. --The Craftsbury Inn, Craftsbury, Vermont
Yield: Serves 6.
- 1 stick sweet butter
- 1/2 cup sliced fresh mushrooms
- 1/2 cup chopped fresh tomato, skin and seeds removed
- 1/4 cup diced shallots
- 1 clove garlic, minced
- 2 teaspoons capers
- 6 filets of sole (6 ounces each)
- Juice of 1/2 lemon
- Flour
- 1 egg beaten with 2 tablespoons cream
- 1/4 stick butter
Make sauce by melting 1 stick butter in skillet, then adding mushrooms, tomato, shallots, garlic, and capers. Saute for 3-4 minutes and keep warm while preparing fish.
Sprinkle filets with lemon juice and dust with flour. Dip in egg mixture. Heat 1/4 stick butter in pan and brown fish for about 1-1/2 minutes on each side. Place filets on serving dish, cover with sauce, and serve with lemon wedges.
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