Fillets Of Sole With Tomato Sauce

Preparation:

Preparation: Roll up the sole fillets, possibly fixing them with a wooden toothpick and let them drown in salted water for 5 minutes. Drain them well and place them in a baking dish and keep them warm. Meanwhile, melt the butter in a large saucepan, add the peeled and finely sliced shallots, the garlic clove, the tomato paste and the basil, minus a few leaves that you will keep to decorate the dish. Mix well and cook over medium heat for about fifteen minutes. At this point add the flour, a little at a time, the peeled tomatoes and the broth. Stir carefully and return to the heat, still over moderate heat, and cook for about twenty minutes, stirring occasionally with a wooden spoon. After this time, remove the garlic clove and the basil, pass the sauce obtained through a sieve, then add the necessary salt and a grind of pepper, then add the cream and mix carefully. Pour the mixture obtained over the sole fillets and put the dish in the oven for about ten minutes. Before serving, decorate with a few basil leaves.