Flat Fish Fillets with Potatoes
- ¾ cup all-purpose flour
- 4 Sole fillet
- 6 Tbsps unsalted butter
- 2 lemons (juice)
- ⅜ cup dry white wine
- 2 Tbsps Caper (rinsed)
1 Fine grater, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Kitchen scale, 1 Mixing bowl, 1 Hand mixer, 1 Plastic wrap, 1 Rolling pin, 1 Cookie cutter Schäfchen (6–7 cm), 2 Baking sheets, 1 Parchment paper, 1 Wire rack, 1 Small bowl, 1 Teaspoon, 1 flacher Plate, 1 Pastry brush, 1 Cookie tin
Place the flour on a plate and season with salt and pepper. Coat each fillet on both sides in the flour and shake off the excess.
Heat 3 tablespoons butter in a large frying pan. Cook the fish for 2-3 minutes, until beginning to brown around the edges. Turn over and cook the other side for 1 minute. Remove from the pan and keep warm.
Add the lemon juice, wine, and capers to the pan. Bring to a boil, then remove from the heat and add the remaining butter, stirring until the butter is melted and forms a smooth sauce.
Pour over the sole and serve immediately with new potatoes. Place a lemon slice on top of the fillets and garnish with dill.