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Sole in Vermouth Recipe

Serves/Makes: 6

Ingredients:

• 2 (1 1/2-pound / 680-g each) soles
• Salt and pepper, to taste
• 8 1/2 ounces (240 g) butter
• 4 1/4 ounces (120 g) fresh white breadcrumbs
• 4 green onions, minced
• Freshly minced fine herbs
• 1 cup (250 mL) Vermouth
• 1 tablespoon (15 mL) freshly chopped parsley

How to cook:

• Preheat oven to 200°C (400°F).
• Skin soles cut small slits all along bones.
• Season soles with salt and pepper very lightly brown on both sides, into a little melted butter.
• Sprinkle one side (presentation side) of each sole with a little fresh breadcrumbs.
• Mix together 1 minced green onion and a little minced fine herbs sprinkle into a buttered oven-safe dish.
• Arrange soles, breaded side up, over green onion mixture.
• Pour in Vermouth.
• Into a small bowl, mix together remaining breadcrumbs, some of remaining butter, remaining minced green onions, remaining fine herbs ans chopped parsley salt and pepper.
• Sprinkle mixture over fish.
• Brown into preheated oven.
• When sole is done, pour cooking liquids into a saucepan.
• Bring to a boil and reduce almost completely, over high heat.
• Away from heat, immediately stir in remaining butter leave to melt slowly.
• Trim and then arrange soles onto a serving plate keep warm.
• Just before serving, pour a thread of sauce all around soles serve remaining sauce into a sauceboat.

Note:

Choose thick really fresh soles.

This recipe for Sole in Vermouth serves/makes: 6

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Main Ingredient: Sole
Preparation Method: Baked

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