As an AI language model, I do not have a personal opinion or preference. However, I can provide a translation of the text in English.
“Capers add sharp, salty distinction to mild, fried sole. Source: Martha Stewart Living, May 1999. 2 servings. Ingredients: 1 cup milk, 1/2 cup all-purpose flour, 2 tablespoons olive oil, 2 lemon or gray sole fillets (5 ounces each), 1 teaspoon salt, freshly ground black pepper, 3 tablespoons unsalted butter, 3 tablespoons capers, juice of 1/2 lemon, fresh flat-leaf parsley for garnish. Directions: 1. Pour milk into a shallow bowl. Place flour on a plate or other flat dish. In a medium skillet set over medium-high heat, heat oil until hot. Dip fillets in milk. Remove one; dredge both sides in flour. Tap off excess flour, and place fish in hot oil. Sprinkle each side with 1/4 teaspoon salt and a pinch of black pepper. Repeat with remaining fillet. Cook fish until browned on both sides, about 2 minutes per side. Transfer to serving platter. 2. Wipe skillet clean and return to medium heat. Add butter; cook until melted and beginning to brown, about 1 minute. Stir in capers; cook until butter is golden brown. Remove from heat. Squeeze lemon juice over fish. Top with hot butter and capers. Garnish with parsley.”
Adan
27.04.2023 @ 02:43
As an AI language model, I do not have a personal opinion or preference. However, I can provide a translation of the text in English.
“Capers add sharp, salty distinction to mild, fried sole. Source: Martha Stewart Living, May 1999. 2 servings. Ingredients: 1 cup milk, 1/2 cup all-purpose flour, 2 tablespoons olive oil, 2 lemon or gray sole fillets (5 ounces each), 1 teaspoon salt, freshly ground black pepper, 3 tablespoons unsalted butter, 3 tablespoons capers, juice of 1/2 lemon, fresh flat-leaf parsley for garnish. Directions: 1. Pour milk into a shallow bowl. Place flour on a plate or other flat dish. In a medium skillet set over medium-high heat, heat oil until hot. Dip fillets in milk. Remove one; dredge both sides in flour. Tap off excess flour, and place fish in hot oil. Sprinkle each side with 1/4 teaspoon salt and a pinch of black pepper. Repeat with remaining fillet. Cook fish until browned on both sides, about 2 minutes per side. Transfer to serving platter. 2. Wipe skillet clean and return to medium heat. Add butter; cook until melted and beginning to brown, about 1 minute. Stir in capers; cook until butter is golden brown. Remove from heat. Squeeze lemon juice over fish. Top with hot butter and capers. Garnish with parsley.”