Brazilian recipe
Sole in white wine sauce
Sole in white wine sauce is a refined classic, celebrated for the fish’s delicate texture paired with an aromatic, sophisticated reduction.
0.0 / 5 by 0 Reviews
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
Fresh thyme to taste
150 grams butter
1 glass white wine
All-purpose flour (for dredging and sauce)
Salt to taste
Black pepper to taste
Fresh thyme to taste
Where to find ingredients
Sole fillets and fresh herbs can be found in the seafood and produce sections of local supermarkets or at major municipal fish markets. All-purpose flour and butter are staple items in the dry goods and dairy aisles.
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 earthenware baking dish.
- Stir a tablespoon of flour into the remaining butter and toast it lightly.
- Add the wine, salt, black pepper, and thyme to the pan.
- Simmer for 3 minutes.
- Whisk the sauce continuously as it thickens.
- Pour the hot sauce over the sole fillets and serve immediately.
Observations
This recipe prepares the fish elegantly by pan-searing the fillets in butter and finishing them with a rich, herbal white wine reduction. It is a perfect dish for those looking for a sophisticated meal that remains light and flavorful.
Ratings and comments