Brazilian recipe
White Wine Sole (Linguado ao vinho branco)
White wine sole is a classic dish, prized for its delicate texture and the refinement of its aromatic sauce.
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Ingredients
1.5 kg sole fillets
150 g butter
1 cup dry white wine
Wheat flour (for coating and for the sauce)
Salt, to taste
Black pepper, to taste
Thyme, to taste
150 g butter
1 cup dry white wine
Wheat flour (for coating and for the sauce)
Salt, to taste
Black pepper, to taste
Thyme, to taste
Where to find ingredients
Look for the fish counter, dairy section, and pantry staples at supermarkets or local fishmongers. If needed, a dry white wine or a mild white-wine substitute can be found in the wine aisle.
Preparation method
- Dredge the fish fillets in the wheat flour.
- Brown the fillets in a frying pan using half the butter.
- Transfer the fish to a preheated clay baking dish.
- Put a tablespoon of wheat flour into the remaining butter and let it toast lightly.
- Add the wine, salt, black pepper and thyme to taste.
- Cook for 3 minutes.
- Stir the sauce continuously while it cooks.
- Pour the hot sauce over the sole fillets and serve.
Observations
This recipe prepares the fish in an elegant way, searing the fillets in butter and finishing them with a reduced sauce of white wine and herbs.
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