Sole With Saffron
Recipe second for 4 people based on Sole - cooking method pan.
Preparation:
Preparation: Remove the black skin from the sole, clean and wash them carefully. Then put them to cook over medium heat in a pan with the butter for about 10 minutes. Salt and pepper and keep warm. In a separate pan, cook the Vermouth over high heat with 2 tablespoons of water, after 7-8 minutes add the cream, the saffron, which you will carefully dissolve, and a pinch of salt. After 5 minutes, remove from the heat and add the sifted flour which you will mix carefully to avoid the formation of lumps. Serve the sole sprinkled with the sauce; garnish with toasted and finely chopped almonds.
Ingredients:
Ingredients: 1000 G Sole (fish 250 G Each) - 10 Cl Vermouth Dry - 2 Tablespoons Cream - 1 Sachet Saffron - 1 Tablespoon Flour - 30 G Almonds - 2 Tablespoons Cream - 30 G Butter - Salt
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