Filet Of Sole With A Brown Butter Rose Sauce
By: Emily Heston
Published: Saturday, December 5, 2009 - 12:21am

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!

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.