Petrale Sole

Serves 4

1 ½ lbs Petrale Sole fillets
¼ cups flour
3 Tbsp butter
2 Tbsp Olive Oil
1 tsp capers
1 Tblsp chopped parsley
1 lemon
½ cup Michael Pozzan Chardonnay
Salt and freshly ground pepper

Lightly dredge Petrale Sole in flour. Shake off excess.

Heat Olive Oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Add Petrale Sole fillets and brown, about 2-3 minutes per side until golden. Remove fillets from pan. Depending on the size of your sauté pan, this may have to be done in batches.

Place the sauté pan back on the heat and add Chardonnay, juice of ½ lemon, capers and parsley. Bring to a boil and add 2 tablespoons butter. Cook until sauce thickens.

Return the Petrale Sole fillets to the sauté pan and lower heat. Add salt and pepper to taste. Coat fillets in the sauce for about 2 minutes, turning once.

Serve Petrale Sole on a warm platter garnished with sliced lemons.

Michael’s Braised Rabbit

4 Tbsp Olive oil
2 Tbsp Butter
Flour for coating
1 large Rabbit, cut in 8 pieces
3 garlic cloves, chopped
1 large red onion, sliced
1 Tbsp parsley, chopped
1 Tsp chopped fresh rosemary
1 cup of Michael Pozzan Chardonnay
Salt & pepper

Heat Dutch oven and add olive oil and butter. Flour rabbit and brown well in two batches. Remove rabbit and sauté onion, garlic, and parsley for 5 minutes. Stir in rosemary and wine. Return rabbit to pot, add salt & pepper to taste, cover and cook for 1 hour or until rabbit is tender. Serve with wild mushroom risotto and a bottle of Michael Pozzan Merlot.