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Sole Fillets With Cream Sauce

Italian.Chef's picture
Sole Fillets With Cream Sauce has a grand taste. Sole Fillets With Cream Sauce gets its taste from fish mixed with flour and cream, flavored by brandy. Sole Fillets With Cream Sauce is inspired by many food joints worldwide.
  Garlic 1 Clove (5 gm), chopped
  Olive oil 1 Tablespoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Brandy 1⁄3 Cup (5.33 tbs)
  Chopped parsley 2 Tablespoon
  Butter 3 Tablespoon
  Sole fillets 4
  Salt To Taste
  White pepper To Taste

Spread flour on aluminum foil.
Coat fillets with flour, shaking off excess.
Season with salt and pepper.
Melt butter with oil in a large skillet.
When butter foams, add fish.
Cook over medium heat 2 to 3 minutes on each side or until golden.
Gently place fish on a warm platter.
Keep warm in oven.
Add brandy to skillet.
Deglaze by stirring to dissolve fish juices attached to bottom of skillet.
Add cream, parsley and garlic.
Cook and stir 1 to 2 minutes or until sauce has a medium-thick consistency.
Taste and adjust for seasoning, then spoon sauce over fish.

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