Haddock Piccata

Directions

1. 1
   HEAT OLIVE OIL, ADD SHALLOTS , COOK 2-3 MIN. ADD WINE, STIRRING TO DEGLAZE, REDUCE LIQUID BY HALF
2. 2
   ADD CAPER AND LEMON BUTTER, SPRINKLE WITH BLACK PEPPER
3. 3
   KEEP WARM
4. 4
   SEASON FILLETS WITH SALT AND PEPPER AND FLOUR, HEAT OIL, ADD FILLETS
5. 5
   TURN WITH FILLET CHANGES COLOR 1/4 QUARTER WAY UP, PAPER, BAG BROWN
6. 6
   COOK UNTIL INTERNAL TEMP 120
7. 7
   ADD OIL AND BUTTER TO PAN AND BASTE UNTIL 130
8. 8
   REST 2 MIN, SERVE WITH SAUCE`