Intimately touched by his wife’s breast cancer diagnosis and the loss of her mother to lung cancer, Curtiss now channels his professional skills and time toward raising awareness and supporting organizations that are on the frontline in the fight against cancer. Learn more at www.pinkribboncooking.com.
From Chef Curtiss: Piccata is a classic preparation of a food that is sautéed, in this case sole fillets, and finished with a white wine, lemon and caper sauce. The sauce adds an acidity to the fish and plays nicely off the sauté techniques characteristic flavor from the browning of the food.
- 2lbsole Fillets (about 12)
- kosher salt, to taste
- fresh ground black pepper, to taste
- 4Tbspunsalted butter
- 2Tbspolive oil
- 1/2cupdry white wine
- 1lemon, thinly sliced
- 1Tbspfresh lemon juice
- 1/4cupcapers, drained
- Heat 2 tbsp. butter and oil in a 12" skillet over medium-high heat.
- Season sole with salt and pepper and dredge in flour, shaking off excess. Working in batches, add sole, and cook, turning once, until golden brown -- about 3 minutes. Transfer to a serving platter, and set aside.
- Add wine to the skillet, and cook, scraping bottom of pan until reduced by half -- about 2-3 minutes. Now, add the stock and the lemon slices and bring the sauce back to a boil. Continue to cook the sauce until it has reduced by half.
- Finish the sauce by adding the remaining butter, juice, capers, and parsley, and season with salt and pepper.
- Pour sauce over sole and serve immediately.
Amount Per Serving
- Calories: 404
- Total Fat: 20.61g
- Cholesterol: 132mg
- Sodium: 930mg
- Total Carbs: 13.49g
- Dietary Fiber: 0.72g
- Sugars: 0.51g
- Protein: 30.08g
Chef Curtiss is the Founder of Pink Ribbon Cooking LLC, a media company that helps those touched by breast cancer experience how food, nutrition and diet can improve the quality of life before, during and after a cancer diagnosis. Chef Curtiss is a board member of the Cancer Patient Support Program, a member of the Vermont Hope Lodge Advisory Committee and he serves on the Quality of Life Workgroup for Vermonters Taking Action Against Cancer. Chef Curtiss is the former Dean of Culinary Arts at New England Culinary Institute.