- Details
- Category: Past Issues
Sole with Cabernet
4 tablespoons butter
4 filets of sole
salt and pepper
Capers
2 shallots, finely chopped
2 cups cabernet
Preheat to 400.
Put lumps of butter on the filets and fold the filets over crosswise. Arrange in a single layer in baking pan. Season with salt, pepper, capers to taste and sprinkle shallots over the fish.
Add two cups of good cabernet.
Bake for 10 minutes, remove fish, pour the sauce into a pan and reduce the sauce to one third of its original amount.
Serves 4.