Brazilian recipe
Sole in White Wine Sauce (Linguado ao vinho branco)
This classic sole dish is prized for the delicate texture of the fish complemented by a sophisticated, aromatic wine reduction.
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Ingredients
1.5 kg sole fillets
150 grams butter
1 glass white wine
All-purpose flour (for dredging and sauce)
Salt to taste
Black pepper to taste
Thyme to taste
150 grams butter
1 glass white wine
All-purpose flour (for dredging and sauce)
Salt to taste
Black pepper to taste
Thyme to taste
Where to find ingredients
Fresh fish can be sourced from local markets or fishmongers at the Port of Vila. High-quality butter, flour, and wines are available in the local supermarkets' gourmet aisles.
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 preheated earthenware baking dish.
- Add a tablespoon of flour to the remaining butter in the pan and toast it lightly.
- Add the wine, salt, black pepper, and thyme to the pan.
- Cook the sauce for 3 minutes.
- Stir the sauce continuously while it simmers.
- Pour the hot sauce over the sole fillets and serve immediately.
Observations
This recipe presents an elegant preparation of the fish, searing the fillets in butter before finishing them with a refined reduction of white wine and fresh herbs.
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