|
RECIPE:
Fillets of Sole in Cognac Sauce
CATEGORY:
Fish
COUNTRY: France
SERVES: 4
INGREDIENT: 4
fresh skinless de boned fillets of Sole, 40gr butter, 1 dl Cognac (or
Brandy), 1
dl fresh cream, 2 tbsp flour, salt and pepper to taste, parsley.
DIRECTION:
Salt and pepper the 4 sole fillets and then add flour on each side of
the fillets, fry the fish fillets in a non stick pan in hot butter for a
minute on each side, pour the cognac into the pan and flambé quick, then take the fish out of the pan and place them on a
warm plate, pour the cream into the pan, stir and let it come to a boil again,
add salt and pepper to taste and spoon the sauce over the fish fillets
and garnish with parsley.
NOTES: Serve
with boiled potatoes and a dry white wine.
|
