Sole with saffron
Instructions
Remove the sole black skin, clean and wash them carefully.
Put to cook over medium heat in a skillet with the butter for about 10 minutes.
Add salt and pepper and keep warm.
In a separate saucepan put to lively simmer the Vermouth with 2 tablespoons of water, after 7-8 minutes, add the cream, combine the saffron, which will dissolve, and a pinch of salt.
After 5 minutes, remove from heat and add the sifted flour and amalgamerete carefully to avoid the formation of lumps.
Serve sprinkled with the soles of salsa; Garnish with toasted almonds and chop finely.
Ingredients and dosing for 4 persons
- 1000 g of sole (fish 250 g each)
- 10 cl of vermouth dry
- 2 tablespoons of cream
- 1 sachet of saffron
- 1 tablespoon of flour
- 30 g of almond
- 2 tablespoons of cream
- 30 g of butter
- Salt