Sole A La Fermiere
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- one oz. of butter
- Sole
- one-third pint of excellent red wine
Contains
FishMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put the sole, seasoned, on a buttered dish with a few aromatics.
- Add one-third pint of excellent red wine, and poach gently with lid on.
- Dish up;
- strain the cooking-lfquor, and reduce it to half;
- thicken it with a lump of manied butter the size of a hazel-nut, and finish the sauce with one oz.
- of butter.
- Encircle the sole with a border of mushrooms sliced raw and tossed in butter.
- Pour the prepared sauce over the sole, and set to glaze quickly.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve