How to cook champagne sole fillets, a simple recipe to make in a pan with a detailed description of the procedure and the necessary ingredients.
Ingredients for 4 people
- 1 tablespoon of flour
- 1 glass and a half of champagne
- salt
- 80 gr of butter
- half a teaspoon of meat extract
- 300 gr fillets of sole
How to make champagne sole fillets
Dilute the flour in a very large pan together with the champagne to be added in small doses, to avoid making lumps.
Season with salt and add half of the butter by boiling over medium heat and stirring constantly, melting the meat extract at the same time.
Once this is done, lay the fillets of sole in the pan and raise the heat slightly, to make the sauce bubble slightly.
After two minutes, turn the fillets and cook them for a further 4 minutes. With a perforated and sufficiently long ladle, transfer the sole fillets to a plate, using delicacy so as not to break them.
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Melt the remaining butter in the cooking sauce, still in the pan but out of the heat, and pour the sauce over the champagne sole fillets, which will be served immediately and still hot.
