Filet of Sole, Caprice
- 1 tablespoon of carrots
- 1 tablespoon mushrooms
- 1 truffle
- Butter
- Glass of sherry wine
- 3 tablespoons of cream sauce
- Heavy cream
- Sliced tomatoes
Julienne a tablespoon of carrots, another of mushrooms and one truffle. Toss in butter in a covered fry pan for a few minutes, add a glass of sherry wine. Mix completely. Turn this over sole, season and poach in oven. Remove the sole and reduce the sauce. Add a few tablespoons of cream sauce and little heavy cream. Mix completely. Serve sole dressed with sauce. Garnish with sliced tomatoes which have been sauteed in butter.
Submitted by Jun 6, 2009
15 min
30 min
45 min