Freshly baked sole fillets with a creamy white wine – parsley sauce. Easy to make, quickly done and just supporting the fish it’s best natural flavours.
Ingredients for 2 pers.:
- 2 sole fillets
- 200 ml dry white wine
- fresh parsley
- 1 onion
- ½ clove of garlic
- 1 lemon
- salt and pepper
- 50 ml cooking cream
- salted butter
How to prepare it:
Dry the sole fillets and season them with some salt and pepper. Peel and fine slice the onion. Chop the parsley. Squeeze the juice from ½ of the lemon and cut the remaining lemon in thin slices. Peel the garlic, cut it in half and remove the root.
Put some oil and salted butter into a large frying pan. Fry the sole in approx. 5-8 min on both sides (depending on the thickness of the fish). Once the fish is ready, you can put them on the plates. We will use the same pan to make the sauce. Add, if needed, a bit of extra butter. Once the butter is melted, add the onion and fritter the onion for approx. 2 mins before adding the wine. Heat up the stove and let the wine vaporize. Squeeze the garlic into the pan and add the parsley, the lemon juice and some salt and pepper. Stir well and add the cooking cream. Let the sauce boil for another min before serving.
Divide the sauce over the fillets and serve with a slice of lemon.
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