Sole with Anchovy Sauce

Name: Sole with Anchovy Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets anchovy fillets; 3 teaspoons blanched almonds, finely chopped; 2 Tbsps fresh butter; 2 teaspoons chives, finely chopped; 6 Tbsps clarified butter; 118 milliliters dry white wine; 4 servings Flour; 2 whole lemon soles, black skin and head removed; 1 Tbsp marsala; 12 fresh oregano leaves or 1/4 teaspoon dried; 2 teaspoons parsley, finely chopped; 4 servings Salt and black pepper

This recipe serves 4. One portion of this dish contains roughly 3g of protein, 29g of fat, and a total of 339 calories. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes. If you have flour, clarified butter, lemon soles, and a few other ingredients on hand, you can make it.

Instructions

Season fish with salt and pepper and roll in flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Fish

Roll

Place clarified butter in heated pan and add floured fish. Cook gently for four minutes.

Ingredients you will need

Clarified Butter

Fish

Equipment you will use

Frying Pan

Place 1 1/2 tablespoons fresh butter in a saucepan and add 4 anchovy fillets. Smash anchovies into the butter and allow butter to foam, then draw away from heat and mix anchovies well into butter.

Ingredients you will need

Anchovies

Butter

Equipment you will use

Sauce Pan

Add chives, parsley, oregano leaves and blanched almonds to anchovy butter. Moisten with white wine and marsala. Bring to a boil.

Ingredients you will need

Blanched Almonds

Oregano

White Wine

Anchovies

Marsala

Parsley

Butter

Chives

Place soles on a warmed serving dish slightly overlapping them, and nap with the sauce.

Ingredients you will need

Sauce

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

4fillets

anchovy fillets 3teaspoons

blanched almonds, finely chopped 2Tbsps

fresh butter 2teaspoons

chives, finely chopped 6Tbsps

clarified butter 118milliliters

dry white wine 4servings

Flour 2

whole lemon soles, black skin and head removed 1Tbsp

marsala 12

fresh oregano leaves or 1/4 teaspoon dried 2teaspoons

parsley, finely chopped 4servings

Salt and black pepper

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. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.