Ingredients for 4:
- 1 ½ pounds filet of sole
- Flour for dredging
- 3 T. unsalted butter
- 2 T. light vegetable oil
- 1/3 cup ITALICO Extra Virgin Olive Oil
- 1/3 cup tiny capers
- Black butter sauce:
- 6 T unsalted butter
- 2 tablespoons REALE ACETO BALSAMICO DI MODENA 1 Year Old BALSAMIC VINEGAR
Cut the filet of sole in half lengthwise. Dredge lightly with flour.
Heat butter and vegetable oil in a large skillet. Sauté the fish for 2 to 3 minutes on each side, or until firm and golden.
Remove the fish to a heated platter. Keep warm.
In a small skillet, heat olive oil until very hot. Drop in the capers and fry until they puff open like flowers. Drain well and sprinkle over the fish.
To make the sauce, melt the butter in a small skillet over medium heat until it becomes a nutty brown. Add the vinegar and stir well. Pour over the fish and serve immediately.