Brazilian recipe
Sole in white wine sauce (Linguado ao vinho branco)
Sole in white wine is a classic dish, prized for its delicate texture and the sophistication 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 dredging and for the sauce)
Salt to taste
Black pepper to taste
Thyme to taste
150 grams butter
1 glass white wine
All-purpose flour (for dredging and for the sauce)
Salt to taste
Black pepper to taste
Thyme to taste
Where to find ingredients
Find fresh sole at local fishmongers or the seafood counters of supermarkets in Manzini or Mbabane. High-quality dry white wine and fresh thyme can be sourced from well-stocked grocers; wheat flour is a standard pantry staple available at any local market or food retailer.
Preparation method
- Dredge the fish fillets in the flour
- Brown the fillets in a frying pan using half of the butter
- Transfer the fish to a previously heated clay baking dish
- Add one tablespoon of flour to the remaining butter and let it toast slightly
- Pour in the wine and add salt, black pepper, and thyme to taste
- Cook for 3 minutes
- Whisk the sauce continuously while cooking
- Pour the hot sauce over the sole fillets and serve
Observations
This recipe prepares the fish elegantly, searing the fillets in butter and finishing them with a sauce reduced from white wine and herbs.
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