Brazilian recipe
Sole in white wine sauce
A refined classic, this sole in white wine dish is prized for the delicate, flaky texture of the fish complemented by a fragrant, silky reduction.
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Ingredients
1.5 kg sole fillets
150 grams butter
1 cup white wine
All-purpose flour (for dredging and sauce)
Salt to taste
Black pepper to taste
Thyme to taste
150 grams butter
1 cup white wine
All-purpose flour (for dredging and sauce)
Salt to taste
Black pepper to taste
Thyme to taste
Where to find ingredients
Sole fillets can be found in the fresh seafood section of local wet markets or supermarket seafood counters. Use high-quality salted or unsalted butter from the dairy aisle. Dry white wine is available in the spirits section of major grocery stores.
Preparation method
- Lightly dust the fish fillets with all-purpose flour.
- Sear the fillets in a skillet using half of the butter until golden.
- Transfer the fish to a preheated clay baking dish.
- Add one tablespoon of flour to the remaining butter in the pan and let it toast slightly.
- Pour in the white wine and season with salt, black pepper, and thyme.
- Simmer the sauce for 3 minutes.
- Whisk the sauce continuously as it thickens over the heat.
- Drizzle the hot sauce over the sole fillets and serve immediately.
Observations
This recipe elevates fresh sole fillets with a simple yet elegant preparation. By lightly dusting the fish and searing it in butter, you lock in its natural moisture, while the pan-sauce—a reduction of white wine and fresh herbs—adds a sophisticated depth of flavor.
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