La Sogliola di Dover
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Notes
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Ingredients
| 1 | Dover Sole Flour (as needed) | |
| 85 | gr. | Clarified butter |
| 75 | ml. | White wine |
| Salt and pepper to taste |
Preparation
- Season and flour the fish and pan-fry in clarified butter.
- Transfer the fish to a baking tray to finish the cooking in the oven (350°F).
- Meanwhile de-glaze the pan with the white wine and reduce to emulsify the butter.
- Serve immediately with the sauce on the side.
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