Rana Hats and Rex Sole

"If I was a hat I would want to be one of yours."

I read this quote on one of my Milliners of Etsy colleague's web-sites and thought it was a very nice compliment.  MOE is a group of like-minded milliners who are exploring hat-making and sharing techniques and ideas.  We all have shops on Etsy selling our creations.  

This compliment was from Rana Hats.  Rana lives and works in Israel, and makes lovely hats.  And she has a section on her web-site for recipes...hats and food!


If I were Rex Sole I would want to be cooked exactly the way I just prepared it for lunch.  Light crunchy crust and a lemon, butter caper sauce.  My grandson, J.J., once said to me "Nonna, I like anything you make with the lemon, butter, caper sauce."  Thanks J.J.!  It also helps to have the freshest fish from Monterey Fish Co., and I love any kind of sole.

Rex Sole with Lemon, Butter, Caper Sauce

serves 2 people

1/2 lb. Rex Sole, about 3 big fillets
1/2 cup buttermilk
1/2 cup all-purpose, gluten-flour(Bob's Red Mill)
1 tsp. salt
3 tbs. olive oil
2 tbs. butter
1/2 cup white wine
juice of one lemon
2 tsp. capers

Set up a dipping station so you can coat the sole with the buttermilk and flour.  Season the flour with the salt.  Dip the sole briefly in the buttermilk, shake off excess and dredge in the flour.  Place on a clean plate, do the same with the rest of the sole, then dredge them in the flour one more time.  They should be evenly coated with a nice layer of the flour.

Pre-heat the oven to 250 degrees.

Heat the olive oil and 1 tbs. of the butter in a wide heavy bottomed saucepan.  You want the heat medium-high.  When it starts to sizzle, lay in the sole fillets.  Fry on the first side 4-5 minutes until the crust is golden brown.  Turn and fry the other side, about 3-4 minutes, or until golden and the fish feels firm.  Place on a heated platter in the oven while you make the sauce.

Lemon, Butter, Caper Sauce

Keep the pan on medium-high heat and de-glaze the pan with the wine.  Stir and get the tasty bits off the bottom of the pan.  Add the lemon juice and continue reducing the sauce until it thickens.  When you have only a few tablespoons, turn off the heat, melt in the butter, and add the capers.  Spoon the sauce over the sole when you serve.


We had the rex sole with a crunchy, fresh salad of romaine lettuce and creme fraiche dressing.  A delicious light lunch...


To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.