PAN-FRIED SOLE WITH CAPER-PARSLEY SAUCE AND WILD RICE

Pan-Fried Sole With Caper-Parsley Sauce and Wild Rice image

Provided by Chef Grizzly

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 11

2 fillets of sole (about 2/3 pound)
1/2 cup plain flour
1 1/2 tablespoons olive oil
1 1/2 cups cooked wild rice
1/4 cup Italian parsley, chopped
1 small garlic clove
1 tablespoon tiny capers, drained
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon onion, minced
3 tablespoons olive oil

Steps:

The sole is the fastest to cook, and the part you want to make certain is hot, so prepare them last. While the rice is sitting after cooking is what I've done.
Sauce:.
Puree the parsley, garlic, capers, vinegar, mustard and onion in a blender or food processor.
Once this reaches a smooth consistency, slowly pour in the oil while continuing to blend.
This can be stored tightly covered in the refrigerator for several days. Let it come back to room temperature before serving.
Cook the wild rice according to the directions to make about 1 & 1/2 cooked cups.
Fish.
Heat the olive oil in a frying pan large enough to hold the fillets side-by-side on high heat.
Rinse the sole in water, pat mostly dry.
Lightly flour each side.
Quickly fry the sole, 1-2 minutes per side.
Put half the rice on each plate, along with a sole fillet and drizzle with sauce.