Filet of Sole, Vin Blanc
- Sole fillets
- Salt
- Cayenne pepper
- 1/2 glass of white wine
- 1/2 glass of stock
- Sauce au Vin Blanc
- Butter
Remove the skins from sole fillets, put in pan lined with butter, add salt and a little Cayenne pepper, 1/2 glass of white wine and 1/2 glass of stock, cover with buttered paper and put in oven to bake. When done, put on platter and cover with Sauce au Vin Blanc.
Submitted by Jun 6, 2009
15 min
30 min
45 min