Brazilian recipe
Sole in White Wine Sauce (Linguado ao vinho branco)
Sole in white wine sauce is a classic dish prized for the delicate texture of the fish and the sophistication of its aromatic reduction.
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Ingredients
1.5 kg sole fillets
150 grams butter
1 cup white wine
All-purpose flour (for dredging and for the sauce)
Salt to taste
Black pepper to taste
Fresh thyme to taste
150 grams butter
1 cup white wine
All-purpose flour (for dredging and for the sauce)
Salt to taste
Black pepper to taste
Fresh thyme to taste
Where to find ingredients
Find fresh sole fillets at your local fishmonger or the seafood counter at major grocers like Loblaws or Sobeys. High-quality butter and fresh thyme are available in the dairy and produce sections respectively.
Preparation method
- Dredge the fish fillets lightly in flour.
- Brown the fillets in a skillet using half of the butter.
- Transfer the fish to a preheated clay baking dish.
- Stir a tablespoon of flour into the remaining butter and let it toast slightly.
- Add the wine, salt, black pepper, and thyme to taste.
- Simmer the sauce for 3 minutes.
- Whisk the sauce continuously as it cooks.
- Pour the hot sauce over the sole fillets and serve immediately.
Observations
This recipe prepares the fish in an elegant manner, pan-searing the fillets in butter and finishing them with a refined white wine and herb reduction sauce.
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