Sole in white wine
Instructions
Melt the butter in a pan, add the flour and stemperatela with white wine, taking care not to make lumps.
Add salt and pepper.
Lay the fillets of sole and cook over low heat for a few minutes.
Turn and cook the other side until tender.
Arrange the fillets in a dish, pour over the sauce, sprinkled with chopped parsley and serve immediately.
Ingredients and dosing for 4 persons
- 600 g of sole fillets
- 1 glass dry white wine
- 60 g of butter
- 1 tablespoon of flour
- Salt
- Pepper