Filet Of Sole With A Brown Butter Rose Sauce


Photo: Emily Heston
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Ingredients

1 pound fresh fillet of sole
3 tablespoons flour
3 tablespoons butter
3 tablespoons rosé wine
juice of 1 lemon
2 teaspoons chopped fresh chives

Preparation

1
Wash and pat fillets dry with paper towels
2
Heat butter over medium high heat until bubbly in a large skillet
3
Pile flour on a plate, dredge fillets in flour and shake off any excess
4
Slip floured fillets into bubbly butter, when slightly brown on one side, flip over and allow the other side to brown
5
When brown on both sides remove fillets
6
Pour wine and lemon juice into the butter
7
Allow to cook over medium high heat until it is reduced by 1/2
8
Spoon sauce over fillets
9
Sprinkle with chives. Serve and enjoy!

Tools

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About

Fresh 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.

Yield:

2.0

Added:

Saturday, December 5, 2009 - 12:21am

Creator:

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