sole with leeks
- Categories
- spanish
- Yield
- 1
| Measure | Ingredient |
|---|---|
| 1½ kilograms | of sole |
| 1 | onion |
| 300 ccs | of cream |
| 100 | gr. of butter |
| 4 | leeks |
| 2 | carrots |
| 1 | water glass 250 cc. of white wine |
| 1 | compound sprig |
To extract carefully the filets of the soles and to reserve heads and thorns(bones).
To peel the onion and to scrape the carrots.
To give a few cuts to the green part of the leeks and to spend(pass) them under the faucet.
To put in a container of crystal the half of the butter with the thorns(bones) of the fish and
to cook covered in microwaves 2 minutes to 50 %, giving turned once or twice during the boiling.
To incorporate then the onion 1 leek and carrots, quite very badly, and the compound sprig.
To cover again and to cook 2 more minutes.
To act rashly with the wine and the warm water and to cook again 10 minutes
Similar recipes
- "spanish" chicken
- Crab-stuffed sole
- Leek salad
- Sole almandine
- Sole in wine
- Sole normandy
- Sole romesco
- Sole to the white wine
- Sole veronique
- Sole with tomatoes
- Spanish cake
- Spanish chicken casserole
- Spanish cookies
- Spanish corn
- Spanish onions
- Spanish pie
- Spanish salad
- Stuffed sole
- Vegetable stuffed sole
- Venetian sole
Random recipe of the day
Follow us
