Soles to the port
Instructions
Prepare the sauce: melt 30 g of butter, add 2 tablespoons flour and let it toast lightly, slowly diluting milk or warm cream and stir to avoid lumps forming.
Add salt, add 4 tablespoons port and cook for 10 minutes, then add at the end a pinch of paprika.
Dredge the fillets and fry them with 30 g of butter, season with salt, add the sauce, garnish with the Pate and serve hot.
Ingredients and dosing for 4 persons
- 8 fillets of sole
- Porto wine
- 300 g of milk (or cream)
- 60 g of butter
- Flour
- 1 pinch of paprika
- 8 medallions of goose liver paté
- Salt