Brazilian recipe
Sole in white wine sauce
Sole in white wine is a timeless classic, prized for the delicate texture of the fish and the sophistication of its aromatic reduction.
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Ingredients
1.5 kg sole fillets
150 grams butter
1 glass white wine
Wheat flour (for dusting and for the sauce)
Salt to taste
Black pepper to taste
Thyme to taste
150 grams butter
1 glass white wine
Wheat flour (for dusting and for the sauce)
Salt to taste
Black pepper to taste
Thyme to taste
Where to find ingredients
Fresh fish can be sourced from local markets like Ferry Market in Dar es Salaam or high-end fishmongers. Imported white wines are available in specialized liquor shops and larger supermarket chains. High-quality butter and dry pantry staples can be found in major retail grocery stores.
Preparation method
- Lightly dust the fish fillets in wheat flour.
- 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 wheat flour into the remaining butter and toast it lightly.
- Stir in the wine, salt, black pepper, and fresh thyme to taste.
- Simmer the sauce for 3 minutes.
- Stir the sauce continuously while it cooks to ensure a smooth texture.
- Pour the hot sauce over the sole fillets and serve immediately.
Observations
This recipe showcases the fish in an elegant style, pan-searing the fillets in butter and finishing them with a refined white wine and herb reduction sauce.
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