Sole Al Porto

Preparation:

Preparation: Prepare the sauce: melt 30 g of butter, add 2 tablespoons of flour and let it toast slightly, slowly dilute with the hot milk or cream and mix so that no lumps form. Add salt, add 4 tablespoons of port and cook for 10 minutes, add a pinch of paprika at the end. Flour the fillets and brown them with 30 g of butter, salt, add the sauce, decorate with the paté and serve hot.