CONTEST MAIN DISH: Petrale Sole with Capers

PETRALE SOLE WITH CAPERS
Adapted by BumbleBeeBoogie

4 large fillets of Petrale sole
1/2 cup white flour
2 large eggs
8 tablespoons butter, divided
1 tablespoon olive oil
juice of 1/2 lemon
1/4 cup Chardonnay (white) wine
4 tablespoons capers

Place the 1/2 cup of flour in a pie pan. In another pie pan, beat the eggs with a fork until well-blended.

Melt 4 tablespoons of the butter and the olive oil in a heavy skillet. Dip the Petrale in the eggs until well-coated; then lay in the flour, turning to coat both sides; shake off excess flour. Saute the Petrale in the hot butter until brown, about 2 to 3 minutes on each side. Add more butter and olive as needed (the oil will prevent the butter from burning.). When the Petrale is cooked to the flake stage, remove from the heat and set aside covered to keep warm.

Combine the remaining 4 tablespoons of butter, lemon juice and wine in the skillet. Simmer for 2 minutes; add the capers. Serve warm over the Petrale. Garnish with lemon wedges.

Serves 4.