Sunday, December 19, 2010



4 sole, 6 tablespoon butter, 1 leek, 1 clove garlic,
1 small onion or 2-3 shallots, 1 bunch chopped parsley,
2 tablespoon snipped chives, 1 cup dry red wine,
1 lemon, pepper, salt.

  Clean wash, and carefully dry the sole. Remove the skin on both sides. Generously butter a baking dish, arrange the sole in it, and sprinkle with salt and pepper. Chop
The white part of the leek with the garlic and onion (to make a more refined dish you
Can use two or three shallots instead of onion). In a small casserole melt 3 tablespoon
Butter, add the chopped leek mixture, and pour over the sole.
Add the red wine and sprinkle with the chopped onions. Cover the dish with a sheet
Of foil, and place in a 350’F oven for 20 to 25 minutes (cooking time varies with the size of the fish). When done, remove the foil, drain the fish, place on a preheated oval platter,
And keep warm.
  Reduce the pan juices by half over a hot flame and then mix in remaining 3 tablespoon
Butter cut into small pieces, plus the lemon juice. Pour the hot sauce over the sole.
Sprinkle the fish with parsley and chives and serve at once.   

No comments:

Post a Comment