Sole with summer vegetables and red wine

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Sole with summer vegetables and red wine

Sole with summer vegetables and red wine






Ingredients
Number of people
-
4
+

4 sole fillets

5 round tomatoes (or canned peeled tomatoes)

2 courgettes

1 sprig of basil (or rosemary)

1 pinch mulled wine spices

1 orange for its zest

1 l red wine

3 tablespoons of honey

1 drizzle of olive oil



Preparation 
TOTAL TIME: 1H10
Preparation: 30 min
Cooking time: 40 min
Step 1
Peel and dice the courgettes. Cook them in a pan, over high heat, or in a wok, in a little oil (olive or other). Take them out of the fire and leave them aside.
Step 2
Prepare a tomato crush. The tomatoes should be immersed in boiling water for one minute, then removed and their skin removed (canned tomatoes do not need it). Then open the tomatoes and seed them.
Step 3
Cut the tomatoes in half, then dice them. Brown these dice very quickly, in the same utensil as the zucchini, without even rinsing it.
Step 4
Mix the tomatoes and zucchini.
Step 5
Cut the sole fillets lengthwise and then widthwise to make equal-sized, thin and long pieces. They have to be made into bundles.
Step 6
Place two pieces of net on top of cling film, then roll tightly BUT do not press. Finish the bundles on the sides so that they remain closed during cooking.
Step 7
Steam them for 8 min, or boil them in boiling water for 6 min.
Step 8
Prepare the sauce while the fish is cooking. In a saucepan, cook a mulled wine, with the red wine, spices (cinnamon, aniseed...) and zest. Then, when the wine starts to boil, mix three tablespoons of honey in it.
Step 9
Reduce the sauce by half; if it does not thicken, mix 10 cl of wine and a teaspoon of cornstarch or flour with a whisk in a bowl, then add to the cooked wine.
Step 10
When the sole is finished, remove it from the boxes; it should not be fully cooked.
Step 11
In a frying pan, froth some butter, then brown the fish on both sides by basting it. At the last minute, pour the cooked wine on the sole, then let it soak in it. Remove the bottom of the pan.
Step 12
Reheat the tomato zucchini in the pan, then drain them, keeping the sauce.
Step 13
Arrange the vegetable mixture on the plates, then place the sole fillets next to each other (you can separate them). Serve the sauce separately.
I add my grain of salt

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