Sole in cider
Instructions
In a saucepan, let dissolve 30 g of butter and let them dry a thinly sliced onion, a clove of garlic and Bacon cut into cubes.
Sprinkle lightly with a little flour, stir and season for a few minutes.
Squirt with two glasses of cider, add salt and pepper, add the bay leaf and let it reduce to beaker, discovered and moderate flame, for a quarter of an hour.
Place in the Bowl the sole fillets and cook for 7-8 minutes to boil.
Remove fish and place on warm serving dish.
Fill the saucepan the yolks and three tablespoons of cream, mix the sauce, heat and then pour over fillets.
Serve with slices of bread fried in butter.
Accompanying wines: Alto Adige Pinot Bianco DOC, Orvieto classic DOC, Chardonnay DOC Contessa Entellina.
