Sole Fillets With Cream Sauce
|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|
|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.