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.
1
Heat the pan with vegetable oil.
2
Mix the egg with cream, add a little salt, and lightly beat (with a fork)
- Chicken egg: 1 piece
- Cream 25% fat: 3 tablespoons
3
Salt the fish.
- 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.
- Wheat flour: 3 tablespoons
- Cream 25% fat: 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...
- Dry white wine: 100 ml
- Cream 20% fat: 170 ml
6
Place the fish on a plate, drizzle with sauce, and sprinkle with parsley and almonds.