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Filet Of Sole With A Brown Butter Rose Sauce
Emily Heston
1 minutes
2 servings
IntermediateFresh fillet of sole is a delicate delight on it's own. Pared with this tangy-syrupy sauce it is absolutely splendid. It takes minutes to prepare, but is very memorable.
Total Steps
9
Ingredients
6
Tools Needed
4
Ingredients
- 1.0 pound fresh fillet of sole
- 3.0 tablespoon flour
- 3.0 tablespoon butter
- 3.0 tablespoon rosé wine
- juice of 1 lemon
- 2.0 teaspoon chopped fresh chives
Instructions
1
Step 1
Wash and pat fillets dry with paper towels.
2
Step 2
until bubbly
Heat butter over medium high heat until bubbly in a large skillet.
3
Step 3
Pile flour on a plate, dredge fillets in flour and shake off any excess.
4
Step 4
until slightly brown
Slip floured fillets into bubbly butter, when slightly brown on one side, flip over and allow the other side to brown.
5
Step 5
until brown on both sides
When brown on both sides remove fillets.
6
Step 6
Pour wine and lemon juice into the butter.
7
Step 7
until reduced by 1/2
Allow to cook over medium high heat until it is reduced by 1/2.
8
Step 8
Spoon sauce over fillets.
9
Step 9
Sprinkle with chives. Serve and enjoy!
Tools & Equipment
paper towels
skillet
plate
spoon