Brazilian recipe
Sole fillets in white wine sauce (Linguado ao vinho branco)
Sole fillets in white wine make an elegant fish dish, with delicate flesh and a buttery herb sauce that is easy to serve at home.
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Ingredients
1.5 kg sole fillets
150 grams butter
1 glass white wine
Plain flour (for coating and for the sauce)
Salt to taste
Black pepper to taste
Thyme to taste
150 grams butter
1 glass white wine
Plain flour (for coating and for the sauce)
Salt to taste
Black pepper to taste
Thyme to taste
Where to find ingredients
Sole fillets, butter, white wine, plain flour and thyme are available from Singapore wet-market fishmongers, supermarket seafood counters, dairy aisles and baking sections.
Preparation method
- Coat the fish fillets in plain flour
- Brown the fillets in a frying pan using half the butter
- Transfer the fish to a preheated clay baking dish
- Add one tablespoon of plain flour to the remaining butter and let it toast lightly
- Add the wine, salt, black pepper and thyme to taste
- Cook for 3 minutes
- Stir the sauce continuously while it cooks
- Pour the hot sauce over the sole fillets and serve
Observations
This recipe treats the fish simply but neatly, coating the fillets in flour, browning them in butter and finishing with a reduced white wine sauce scented with thyme.
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