Brazilian recipe
Sole in White Wine Sauce
Sole in white wine sauce is a classic culinary preparation, celebrated for the delicate texture of the fish and the sophistication of its aromatic 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 sole at specialized seafood counters in premium supermarkets or local fish markets. Ingredients like butter, all-purpose flour, and dry white wine are available in the grocery aisle of any general supermarket. If fresh thyme is unavailable, dried thyme is a suitable substitute.
Preparation method
- Dredge the fish fillets lightly in the all-purpose flour.
- Sear the fillets in a frying pan using half of the butter until golden brown.
- Transfer the fish to a preheated clay baking dish.
- Stir a tablespoon of flour into the remaining butter in the pan and toast it lightly.
- Pour in the wine and season with salt, black pepper, and thyme to taste.
- Simmer the mixture 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 offers an elegant way to prepare sole, starting by lightly pan-searing the fillets in butter and finishing them with a refined reduction of white wine and fresh herbs.
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