Brazilian recipe
Sole with White Wine Sauce (Linguado ao vinho branco)
Sole with 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 glass white wine
Wheat flour (for dredging and sauce)
Salt to taste
Black pepper to taste
Thyme to taste
150 grams butter
1 glass white wine
Wheat flour (for dredging and sauce)
Salt to taste
Black pepper to taste
Thyme to taste
Where to find ingredients
You can find fresh sole fillets and quality butter at local fish markets and grocery stores in Monrovia. Ensure you choose a dry, crisp white wine for the reduction; dry whites generally yield the best results for fish-based sauces.
Preparation method
- Dredge the fish fillets in wheat flour.
- Brown the fillets in a frying pan using half of the butter.
- Transfer the fish to a preheated earthenware baking dish.
- Add one tablespoon of wheat flour to the remaining butter and toast it lightly.
- Incorporate the white wine, salt, black pepper, and thyme to taste.
- Cook for 3 minutes.
- Stir the sauce continuously throughout the cooking process.
- Pour the hot sauce over the sole fillets and serve immediately.
Observations
This recipe offers an elegant way to prepare fish by searing fillets in butter and finishing them with a refined reduction of white wine and fresh herbs.
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