45 - 6 ounce Petrale Sole filets, or other thin white fish
Salt and freshly ground pepper
¼cupabout all-purpose flour
1tablespoonextra virgin olive oil plus 1 teaspoon unsalted butter
For the Light Creamy Shrimp Sauce
¼cupfinely minced shallot
¾cup2% low-fat milk
¼cupdrywhite vermouth or dry white wine, or dry sherry
2 - 3tablespoonscapersrinsed
1tablespoonminced fresh tarragonif available
2teaspoonscornstarch mixed with 3 tablespoons water or broth
¼poundpre-cooked baby bayalso known as salad shrimp
Salt and freshly groundwhite works best here pepper
Minced fresh parsley for servingif desired
Season the fish on both sides with salt and freshly ground pepper. Lightly dust with flour. Heat the oil and butter together in a skillet big enough to hold the fish, over medium-high heat; add the filets and cook, carefully turning once, until cooked through, about 2 - 3 minutes. Keep warm.
Meanwhile, melt the butter over medium heat in a saucepan and add the shallot and sauté 2 - 3 minutes or until soft. Add the milk, cream, broth, and wine, bring to a simmer, then add the capers. While simmering, slowly add the mix of cornstarch and water (also called a "slurry") and stir until it comes to the sauce consistency you prefer - from thin to thick - then gently stir in the shrimp. Cook for 1 - 2 minutes, or until the shrimp are hot. Taste and adjust for seasoning.
Place a serving of fish on a heated plate, spoon the sauce over and sprinkle with parsley, if desired.