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Crazy Dog Farms* Meyer Lemon Petrale Sole Sue Grinols 1 to 2 lbs. sole filets ½ stick unsalted, clarified butter 1 to 2 Tbsp. unsalted butter 3 Tbsp. capers with some juice Juice of 1 or 2 Meyer lemons Pre-heat oven to 150o (or lower), just enough to keep the filets warm, as you will be cooking them in batches. To clarify the butter, melt the ½ stick and then let it settle. The fat will rise to the top and the solids sink to the bottom. Skim the fat off and discard. Pour the butter carefully into a container, leaving the solids behind. To cook the fish, heat some the clarified butter in a large nonstick skillet. Add filets to the pan in a single non-overlapping layer. Cook on each side 1 to 2 minutes until fish is just done. Transfer to a plate in the oven to keep warm. Repeat with the second batch of fish. Warm 1 to 2 Tbsp. butter in a small saucepan; add capers, caper juice, and lemon juice. Don't boil, just heat through. To serve, pour a little of the sauce over the fish, and serve the rest at the table for passing. *Also known as Wit's End. |
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