Dover sole served with a pepper sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Dover soles; (skinned and comb |
| ; boned) | ||
| 1 | bunch | Baby leeks |
| 6 | ounces | Girolle mushrooms |
| 1 | can | Chopped tomatoes; (sieved to take out |
| ; seeds) | ||
| 2 | Red peppers | |
| ½ | Onion | |
| 1 | Clove garlic | |
| Fish stock | ||
Directions
To make the sauce, sweat the chopped onion. Add the peppers and garlic.
Cook out. Add tomatoes and stock. Simmer for 20 minutes. Pan fry sole until golden brown and take out of the pan. In the same pan put the leeks and mushrooms, finish with cordon of sauce and olive oil.
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Converted by MM_Buster v2.0l.