Fillets Of Sole In White Wine
Fillets Of Sole In White Wine requires around 30 minutes from start to finish. This pescatarian recipe serves 1. This main course has 1562 calories, 130g of protein, and 88g of fat per serving. A mixture of butter, salt, mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.
Instructions
Salt the fillets and place them in a greased ovenproof dish.
Add the wine, 3 tbsp of butter and the chopped mushrooms.Cover and bake 20 minutes in a 350 oven.Make the sauce: melt the butter in a sauce pan, add the flour and stir.
Pour the juices from the baked fish into the butter/flour mixture.Stir and simmer a couple of minutes.
Pour the sauce over the fish and serve.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
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Tangent Paragon Vineyard Pinot Gris
Framed by a light lemony acidity and vibrant minerality, thispinot gris was made in the traditional dry style of northern Italy.It is surprisingly full-bodied, with concentrated flavors of peach,ginger and tropical fruit, with a hint of a pine-resin character. A great wine on its own, Tangent Pinot Gris pairs well with a widerange of foods including seafood, pasta with light sauces, evengrilled sausages.