Provencal Sauce for Dover Sole |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Clipped on newspaper type of paper but I can't figure which paper or any details for the source. My DH loves Dover sole and flounder works too. Sauce yields 2 cups. Ingredients:
1 lb dover sole |
salt, to taste |
pepper, to taste |
grapeseed oil, as needed |
wondra flour, as needed |
2 garlic cloves, minced |
1 shallot, minced |
3 tablespoons extra virgin olive oil |
1/2 pint tomato, can use grapes, even pears, quartered |
1 teaspoon tomato paste |
2 ounces white wine |
8 ounces vegetable broth |
salt, to taste |
pepper, to taste |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh basil, chiffonade |
Directions:
1. For fish: Preheat oven to 375°F and heat large oval sauté pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce.
2. For sauce: Heat sauté pan over medium heat and add oil, shallots and garlic and cook until golden (toasted).
3. Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down.
4. Add vegetable broth and season with salt and pepper. Finish with fresh herbs.
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