Flounder with wine and cream sauce

4 servings

25 minutes

Sole in wine-cream sauce is an exquisite dish of French cuisine that embodies elegance and subtle flavor. The sole, tender and delicate, is enveloped in airy breading, creating a crispy golden crust. Wine combined with cream forms a rich, velvety sauce that highlights the fish's tenderness. A light aroma of onion and butter adds depth to the flavor, while almond crumbs and fresh parsley finish the composition with delicate nutty-herb notes. This dish is a true embodiment of French gastronomic art, perfectly paired with a glass of white wine and a light garnish. A magnificent choice for a romantic dinner or festive gathering where every detail creates an atmosphere of sophistication and enjoyment.

Energy value per serving

• Calories: 320.6
• Proteins: 25.3g
• Fats: 17.2g
• Carbohydrates: 11.5g

Ingredients

• Flounder fillet: 0.5 kg
• Wheat flour: 3 tbsp
• Cream 25%: 3 tbsp
• Dry white wine: 100 ml
• Chicken egg: 1 pc
• Cream 20%: 170 ml

Cooking steps

1. Heat the pan with vegetable oil.

2. Mix the egg with cream, add a little salt, and lightly beat (with a fork)

   Required ingredients:

   • Chicken egg: 1 piece
   • Cream 25%: 3 tablespoons

3. Salt the fish.

   Required ingredients:

   • Flounder fillet: 0.5 kg

4. Dip the fish in flour, then in the egg mixture, then back in flour. Place in the pan and fry. Remove the fish from the pan to a plate and cover to keep warm.

   Required ingredients:

   • Wheat flour: 3 tablespoons
   • Cream 25%: 3 tablespoons
   • Flounder fillet: 0.5 kg

5. Pour wine into the same pan, add chopped onion, and bring the mixture to a boil. Add cream, salt, and pepper, and keep the sauce on the heat until it thickens slightly. Add butter...

   Required ingredients:

   • Dry white wine: 100 ml
   • Cream 20%: 170 ml

6. Place the fish on a plate, drizzle with sauce, and sprinkle with parsley and almonds.