Brazilian recipe
Sole in White Wine Sauce (Linguado ao vinho branco)
This classic white wine sole recipe is prized for its delicate texture and the sophisticated touch of its aromatic reduction sauce.
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Ingredients
1.5 kg sole fillets
150 grams butter
1 glass white wine
All-purpose flour (for dusting and sauce)
Salt to taste
Black pepper to taste
Thyme to taste
150 grams butter
1 glass white wine
All-purpose flour (for dusting and sauce)
Salt to taste
Black pepper to taste
Thyme to taste
Where to find ingredients
Find fresh sole fillets and quality white wine at local coastal markets or premium grocery stores in Freetown. Salt, butter, flour, and herbs can be sourced from any well-stocked neighborhood shop or supermarket.
Preparation method
- Dredge the fish fillets lightly in the flour.
- Sear the fillets in a pan using half of the butter until golden.
- Transfer the fish to a pre-heated earthenware baking dish.
- Stir a tablespoon of flour into the remaining butter in the pan and toast it lightly.
- Add the white wine, salt, black pepper, and thyme to the pan.
- Simmer the sauce for 3 minutes.
- Whisk the sauce continuously while it cooks to ensure a smooth consistency.
- Pour the hot sauce over the sole fillets and serve immediately.
Observations
This preparation elevates the fish by searing the fillets in butter and finishing them with a refined reduction of white wine and herbs, creating a dish that balances elegance and simplicity.
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