Sole in Vermouth Recipe
Serves/Makes: 6
Ingredients:
- 2 (1 1/2-pound / 680-g each) soles
- Salt and pepper, to taste
- 8 1/2 ounces (240 g) butter
- 4 1/4 ounces (120 g) fresh white breadcrumbs
- 4 green onions, minced
- Freshly minced fine herbs
- 1 cup (250 mL) Vermouth
- 1 tablespoon (15 mL) freshly chopped parsley
- Preheat oven to 200°C (400°F).
- Skin soles cut small slits all along bones.
- Season soles with salt and pepper very lightly brown on both sides, into a little melted butter.
- Sprinkle one side (presentation side) of each sole with a little fresh breadcrumbs.
- Mix together 1 minced green onion and a little minced fine herbs sprinkle into a buttered oven-safe dish.
- Arrange soles, breaded side up, over green onion mixture.
- Pour in Vermouth.
- Into a small bowl, mix together remaining breadcrumbs, some of remaining butter, remaining minced green onions, remaining fine herbs ans chopped parsley salt and pepper.
- Sprinkle mixture over fish.
- Brown into preheated oven.
- When sole is done, pour cooking liquids into a saucepan.
- Bring to a boil and reduce almost completely, over high heat.
- Away from heat, immediately stir in remaining butter leave to melt slowly.
- Trim and then arrange soles onto a serving plate keep warm.
- Just before serving, pour a thread of sauce all around soles serve remaining sauce into a sauceboat.
Note:
This recipe for Sole in Vermouth serves/makes: 6
Main Ingredient: Sole
Preparation Method: Baked
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