I'm thinking about pan frying some filets soon, and want a sauce to go with it.
I love the creamy sauce that comes on pan-fried sole at Tadich in San Francisco, but I'm sure there are plenty of restaurants everywhere that have something similar (The Palace Cafe in New Orleans comes to mind). Unfortunately, I have no idea what the sauce is called, so I can't Google it.
It's a creamy sauce with what seems like a classic lemon, dill, and capers combination. There might be other herbs or eggs in it as well. Is it a tartar sauce? Bernnaise? Something else? How do I recreate it at home?
A tried and true recipe would be greatly appreciated. Thanks!