Fillets of sole with tomato sauce
Instructions
Rolled up on themselves the fillets of sole possibly fixing them with a toothpick and drown them in salted water for 5 minutes.
Drain well and place in an ovenproof dish and keep them warm.
Meanwhile, melt the butter in a large saucepan, add the scallions, trimmed and thinly sliced, the garlic, tomato paste and Basil less a few that will keep from seems to decorate the plate.
Stir well and simmer over medium heat for about 15 minutes.
At this point, add the flour, a little at a time, the tomatoes and the broth.
Mix thoroughly and set on fire in moderate heat, and simmer for about 20 minutes, stirring occasionally with wooden spoon.
After this time, remove the garlic and basil, pass the sauce through a sieve, then add the salt needed and a macinatina of pepper, then add the cream and mix thoroughly.
Pour the mixture over the fillets of sole and passed the dish in the oven for about 10 minutes.
Before serving garnish with a few leaves of Basil.
Ingredients and dosing for 4 persons
- 12 sole fillets
- 20 g of butter
- 3 shallots
- 1 clove of garlic
- 1 bunch of fresh basil
- 20 g of flour
- 2 tablespoons of tomato paste
- 350 g of peeled tomatoes
- 1/2 cup of broth
- 1 tablespoon of cream
- Salt
- Pepper