Fillet of sole with vanilla
By michel proics
Details
servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
In a saucepan boil the white wine and reduce to 2/3. Add fish stock and the vanilla and reduce by half. Add the cream and the juice of half a lemon Reserve the sauce keeping it warm. Roll the fillets and steam cook. Coat the fillets with sauce.
Step 2
Garnish:
Courgette lasagne (a round sheet of lasagne pastry, a layer of very finely sliced courgette with garlic and thyme, lasagne pastry, a layer of crushed tomatoes with basil, lasagne pastry, some cream and grated cheese. Bake.
Accompany with some soft centred potatoes (potatoes boiled and fried in oil).
Step 3
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