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Serves/Makes: 6

Ingredients:

• 6 large or 12 small sole fillets
• 7 ounces (200 mL) Vermouth
• Juice of 1 orange
• Pinch curry powder
• 2 cups (500 mL) small canned mushrooms, with liquids
• 3 tablespoonfuls (generous 45 mL) heavy cream (35%)
• 1 carrot, grated
• 1 leek white, minced
• 1 (2 1/2-ounce / 69 g) onion, minced
• 14 teaspoons (50 g) butter
• Salt and pepper, to taste
• Flour
• Boiled rice or fresh pasta

How to cook:

• Pour Vermouth and orange juice into a casserole mix in curry powder, mushrooms liquids, salt and pepper.
• Reduce liquid to 1/2 cup (125 mL), over high heat.
• Stir in cream.
• Simmer for 2 minutes more reserve.
• In a fry pan, melt together grated carrot, minced leek and onion in melted butter, over medium heat, for 2 minutes.
• Mix in mushrooms, stirring for a few seconds.
• Stir in sauce.
• Pour mixture into a large oven-safe dish.
• Flour sole fillets and shake-off excess flour just dip folded in half sole fillets into lukewarm or cold sauce.
• Bake fillets in a preheated 400°F (200°C) oven for 20 minutes.
• Serve in baking dish, along with boiled fresh pasta or rice.

This recipe for Valentine's Vermouth Sole serves/makes: 6

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Main Ingredient: Sole
Preparation Method: Baked