Brazilian recipe
Sole in White Wine Sauce
Sole in white wine sauce is a classic culinary preparation, prized for the fish's delicate texture and the sophisticated profile of its aromatic reduction.
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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
Sole fillets can be sourced from high-end seafood counters in major supermarkets or specialized fishmongers. For the wine, select a dry white wine available at local beverage retailers. High-quality butter and fresh herbs are widely available in the dairy and produce sections of local grocers.
Preparation method
- Dredge the fish fillets lightly in all-purpose flour.
- Sear the fillets in a frying pan using half of the butter until golden brown.
- Transfer the fish into a preheated ceramic or clay baking dish.
- Add a tablespoon of flour to the remaining butter in the pan and toast it lightly.
- Pour in the white wine and season with salt, black pepper, and thyme to taste.
- Simmer the sauce for 3 minutes.
- Whisk the sauce continuously during the cooking process to ensure a smooth consistency.
- Pour the hot sauce over the sole fillets and serve immediately.
Observations
This recipe presents the fish in an elegant manner, involving searing the fillets in butter and finishing them with a refined white wine and herb reduction sauce. The preparation focuses on balancing the acidity of the wine with the richness of the butter to perfectly complement the mild flavor of the sole.
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