Vol-au-vent with sole
Instructions
Put in a small saucepan the still frozen sole fillets, butter and wine, bring to the boil and cook slowly for 10 minutes, stirring often to break up the threads.
Add salt, pepper and add the cornstarch dissolved in 1 tablespoon cold water, mixing non-flame too low to thicken the broth.
Add a little chopped parsley and stir again.
Fill the vol-au-vent with the cream of sole and serve hot, sprinkled with chopped parsley.
Ingredients and dosing for 4 persons
- 12 vol-au-vent small purchased ready
- 200 g of frozen fillets of sole
- 1 teaspoon of butter
- 1/2 cup of white wine
- 1 teaspoon of maizena
- Chopped parsley
- Salt
- Pepper