Brazilian recipe
Sole in white wine sauce (Linguado ao vinho branco)
Sole in white wine is a classic dish, prized for its delicate texture and the sophistication of an aromatic pan sauce.
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Ingredients
1.5 kg sole fillets
150 grams butter
1 glass white wine
All-purpose flour (for dredging and sauce)
Salt to taste
Black pepper to taste
Thyme to taste
150 grams butter
1 glass white wine
All-purpose flour (for dredging and sauce)
Salt to taste
Black pepper to taste
Thyme to taste
Where to find ingredients
You can find fresh fish at local coastal markets or seafood counters in larger grocery stores. High-quality unsalted butter and dry white wine are readily available in the dairy and spirits aisles of local supermarkets.
Preparation method
- Lightly dredge the fish fillets in flour.
- Brown the fillets in a skillet using half of the butter.
- Transfer the fish to a preheated clay baking dish.
- Add a tablespoon of flour to the remaining butter and toast it lightly.
- Pour in the wine and season with salt, black pepper, and thyme to taste.
- Cook for 3 minutes.
- Stir the sauce continuously while it cooks.
- Pour the hot sauce over the sole fillets and serve immediately.
Observations
This recipe prepares the fish elegantly, pan-searing the fillets in butter and finishing them with a reduced white wine and herb sauce.
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