A soul-ful dinner for two
Fresh fillet of sole is a delicate delight on it’s own. Lightly browned and pared with a luscious, tangy, rose colored sauce, it becomes absolutely splendid. This dish only takes minutes to prepare, but it is most memorable.
Fillet of sole in a brown butter rose sauce
8 ounces fresh sole fillets
3 tablespoons flour
3 tablespoons butter
3 tablespoons rosé wine
juice of 1 lemon
2 teaspoons chopped fresh chives
Put two wine glasses in the freezer.
Wash and pat fillets dry with paper towels
In a heavy skillet, heat butter over medium high until bubbly.
Pour flour onto a plate, dredge fillets into flour and shake off any excess
Slip floured fillets into bubbly butter,
when slightly brown on one side (2-3 minutes) turn fillet and allow the other side to brown.
When brown on both sides remove fillets to a warm plate.
Allow to cook over medium high heat until sauce is reduced by about 1/2.
Spoon sauce over fillets, sprinkle on chopped chives.
Take the frosty glasses from the freezer, fill them with more of the rosé and enjoy.
Beautiful, delicate, complex…..splendid.