Sole with cream (2)
Instructions
Clean the parsley and scald it in boiling unsalted water for 7 minutes.
Set aside and pass it to the mixer with the cream.
Dissolve 10 g of butter and add 10 g of flour, mix and dilute with the broth.
Remove from heat and continue stirring until it becomes a cream.
Put on the fire, add the parsley cream without letting take a boil.
Add salt, pepper and keep warm bake in 30 g butter floured fillets.
Serve with hot sauce.
Ingredients and dosing for 4 persons
- 4 sole fillets
- 1 sprig of parsley
- 2 cups of vegetable broth
- 10 cl of creme fraiche
- 10 g of butter
- 10 g of flour
- Salt
- Pepper