Dover Sole with Cream Sauce and Capers
Ingredients
- 4 Dover sole, gutted (other types of sole or flounder may be substituted)
- 1 teaspoon butter
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 5 ounces (150 milliliters) dry vermouth
- 5 ounces (150 milliliters) fish stock (preferably homemade)
- 4 ounces (120 milliliters) whipping cream
- 2 tablespoons capers, drained
- 100 grams flour
- Coarse sea salt and black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
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