Brazilian recipe
Sole in white wine sauce (Linguado ao vinho branco)
Sole in white wine sauce is a classic dish prized for its delicate texture and the sophistication of its aromatic reduction.
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Ingredients
1.5 kg sole fillets
150 grams butter
1 glass dry white wine
All-purpose flour (for coating and sauce)
Salt to taste
Black pepper to taste
Fresh thyme to taste
150 grams butter
1 glass dry white wine
All-purpose flour (for coating and sauce)
Salt to taste
Black pepper to taste
Fresh thyme to taste
Where to find ingredients
Find fresh sole fillets at local markets or fishmongers. All-purpose flour and pantry staples like butter and wine are available in any general grocery store; for the best result, use a dry, crisp white wine.
Preparation method
- Lightly coat the fish fillets in all-purpose flour
- Brown the fillets in a frying pan using half of the butter
- Transfer the fish to a preheated earthenware baking dish
- Whisk one tablespoon of flour into the remaining butter and toast lightly
- Stir in the wine, salt, black pepper, and thyme to taste
- Simmer the sauce for 3 minutes
- Stir the sauce continuously while it cooks to ensure a smooth consistency
- Pour the hot sauce over the sole fillets and serve immediately
Observations
This recipe prepares the fish elegantly by searing the fillets in butter and finishing them with a refined white wine and herb reduction.
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