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Petrale Sole with Lemon Caper Butter
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Vinaigrette:
3 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tbsp fresh chives, minced
1/4 cup olive oil
1/2 tsp salt and pepper
crusty French bread (optional)
  1. Trim the leeks of all the green leaves then slice the white parts into rings. Place into colander and wash thoroughly.
  2. In a large pot of boiling salted water, cook the leeks until tender, about 15 minutes; drain.
  3. In a bowl, whisk the vinegar, mustard, chives, and olive oil until well blended. Salt and pepper to taste.
  4. Place the warm leeks on a serving platter and spoon the vinaigrette over the top. Serve with a crusty French bread.
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