Brazilian recipe
Sole in white wine sauce
Sole in white wine is a classic dish, prized for the delicate texture of the fish and the sophistication of its aromatic sauce.
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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
Find fresh sole fillets at local fish markets or the seafood counter of major supermarkets; butter, white wine, and seasonings are available in the dairy, pantry, and produce aisles of any grocery store.
Preparation method
- Dredge the fish fillets in the flour until evenly coated.
- Brown the fillets in a skillet using half of the butter.
- Transfer the fish to a pre-warmed clay baking dish.
- Whisk one tablespoon of flour into the remaining butter and let it toast lightly.
- Add the white wine, salt, black pepper, and thyme to the pan.
- Simmer the sauce for 3 minutes.
- Stir the sauce continuously throughout the cooking process.
- Pour the hot sauce over the sole fillets and serve immediately.
Observations
This recipe presents an elegant way to prepare fish, lightly dredging the fillets in flour before searing them in butter and finishing with a reduction of white wine and fresh herbs.
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