DOVER SOLE WITH BROWNED CAPER BUTTER

INGREDIENTS:
•  4 Dover Sole Fillets
•  1 Cup Flour
•  2 Tablespoons Olive Oil
•  1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
•  3 Tablespoons Butter, unsalted
•  White Wine
•  1 Lemon, juiced
•  2 Tablespoons Capers
•  2 Tablespoons Parsley Leaves, chopped
• Salt and Freshly Ground Pepper, to taste

DIRECTIONS:
Preheat oven to 350° F.  Mix flour, salt and pepper in a pie pan. Lightly dredge Dover sole filets in seasoned flour. Heat olive oil in an oven proof skillet. Sauté sole 1 to 2 minutes per side. Place skillet in oven for 4 minutes.  Meanwhile, heat butter in a small pan until butter gets brown. Add lemon, capers, parsley, salt and pepper. Pour over fillets before serving.  Recipe courtesy of Costero Bay.

Costero Bay
Chardonnay
Monterey, California

Above the rugged coast of Monterey are fertile vineyards, ideal for growing premium chardonnay.  Nestled between the pacific ocean and the Santa Lucia mountains, the vineyards enjoy warm days and cool nights.  This vintage especially enjoyed a very mild, warm spring and a sun-drenched, consistent summer. This lead to one of the longest growing seasons in over a decade and allowed grapes to reach full maturity before harvest.  With a brilliant balance of acid and natural sweetness, this vintage is rich with developed fruit flavors. With a nose of ripe apricot and Asian pear leading to a creamy mid-palate, this Chardonnay has flavors of crisp pink lady apple and toasted vanilla bean pod that linger on the finish.

“Golden Delicious apple, pineapple and apricots fill the nose.  Medium-bodied with creamy mid-palate, this  wine offers flavors  of peach and hints of toasty vanilla spice” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Monterey, California
Varietal Blend:  100% Chardonnay
Analysis: 13.5% alc/vol
Aging: 35% French Oak, 65% temperature controlled, insulated stainless steel tanks