I used to order a dish which I enjoyed very much called "Sole Barbara" or "Fillet of Sole Barbara" at an Italian restaurant which has long since vanished. I have looked through various cookbooks hoping to find a recipe related to this dish but so far with no success.
My recollection is that the dish featured a lightly breaded piece of sole likely sauteed in butter. This piece of sole was covered with a sauce generously studded with pieces of crab legs and shrimp. The sauce was not a white sauce but rather a light brown or tan color. The sauce may have had a hint of lemon in it, but I don't distinctly recall lemon. I typically drank a chardonnay or sauvignon blanc with this dish and found that it went well with the dish.
Does this sound familiar to anyone? Can you direct me to a recipe or guess at the construction of the sauce of this dish?