Fillets of sole with lamp
Instructions
Prepare the fillets of sole slightly floured and prepare the other ingredients.
Cook in butter sole fillets and flambé with brandy.
When they are ready remove them from the Pan and put them on a hot plate.
In a pan add a little cartoon, butter and flour, just enough to bind the sauce.
Add a pinch of curry powder salt and pepper to taste.
Because the sauce is ready, add the previously prepared fillets and season for a short time.
Serve on a warm platter.
Ingredients and dosing for 3 persons
- 6 pieces of sole fillets
- Ladle 1 of fish fumet
- 200 g of flour
- 70 g of butter
- Salt
- Pepper
- 1 pinch of curry
- Brandy