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Valentine's Vermouth Sole Recipe
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
Main Ingredient: Sole
Preparation Method: Baked