© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Los Angeles Times, Wednesday November 2, 2005, Page F5, from "The Silver Spoon"
2 salted anchovies, heads removed, cleaned, and filleted, soaked in
cold water for 10 minutes and drained
4 sole, cleaned, trimmed, and skinned
Flour for dusting
6 tablespoons (¾ stick) butter, divided
Juice of 2 lemons, strained
2 tablespoons capers, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley
Chop the anchoivy fillets. Lightly dust the sole with flour. Melt half the butter in a skillet, add the sole and cook over medium heat until browned on both sides Sprinkle with the lemon juice, transfer to a serving dish and keep warm.
Melt the remaining butter in a small pan, add the anchovies and capers and cook over medium heat 2 to 3 minutes to heat through, then pour over the fish. Sprinkle with the parsley and serve.