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Sautéed Petrale Sole Recipe
Pacific petrale sole fillets, quickly sauteed and served with a sauce of white wine, shallots, butter, and herbs.
Ingredients
- 1 1/2 pounds fresh petrale sole fillets
- Salt, to taste
- 2 tablespoons extra virgin olive oil
- 3 tablespoons minced shallots
- 1/4 cup dry white wine
- 2 tablespoons, cut into 4 pieces, cold, unsalted butter
- Fresh thyme leaves (or any fresh herb for flavor)
- Minced fresh chives
- Lemon wedges (use Meyer lemons if available)
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