Sole In Rose Sauce
|Tomato||4 , halved|
|Sole fillets||8 Ounce|
|Dill sprig/1 teaspoon dried variety||4 , chopped|
|Grenache rose||1⁄4 Cup (4 tbs)|
|Heavy cream||4 Tablespoon|
In a heavy frying pan, melt 1 tablespoon butter over low heat.
Add tomatoes to butter, cut side down.
Make a few small cuts in their skins and let them cook for 5 minutes; turn.
In another pan, heat 2 teaspoons butter until foamy.
Add dill to butter.
Rinse fish, pat dry, and slide into butter.
Add wine and simmer for 5 to 6 minutes, until sole is cooked at thickest point.
While sole is cooking, turn tomatoes again.
Add cream to tomato juices and stir gently.
Increase heat to medium.
As soon as cream is hot through and beginning to simmer, re move from heat.
Put sole on each plate, garnish with a few bits of fresh dill, spoon sauce around each piece (not on top), and serve at once, very hot.