Brazilian recipe
Sole in white wine sauce
A timeless classic, this sole in white wine sauce is prized for its delicate texture and the refined aroma of its herb-infused reduction.
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Ingredients
1.5 kg sole fillets
150 grams butter
1 glass dry white wine
Wheat flour (for dusting and thickening)
Salt to taste
Black pepper to taste
Thyme to taste
150 grams butter
1 glass dry white wine
Wheat flour (for dusting and thickening)
Salt to taste
Black pepper to taste
Thyme to taste
Where to find ingredients
Find fresh sole at local fishmongers or the seafood counters of major supermarkets like Choppies or Spar. Use standard wheat flour and dried or fresh thyme available in the spice or produce aisles.
Preparation method
- Lightly dust the fish fillets in wheat flour.
- Brown the fillets in a frying pan using half of the butter.
- Transfer the seared fish to a pre-warmed ceramic baking dish.
- Add a tablespoon of flour to the remaining butter in the pan and toast it lightly.
- Pour in the white wine and season with salt, black pepper, and thyme to taste.
- Simmer the sauce for 3 minutes.
- Stir the sauce continuously throughout the cooking process.
- Pour the hot sauce over the sole fillets and serve immediately.
Observations
This preparation elevates the fish by pan-searing fillets in butter and finishing them with a silky, aromatic white wine reduction. It is a sophisticated yet straightforward dish, perfect for bringing a touch of elegance to your table.
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