Sole to the white wine
1
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | soles | |
| 16 | bare(peeled) shrimps | |
| 8 | mussels | |
| 8 | mushrooms | |
| salt | ||
| pepper | ||
| 1 | onion | |
| 50 | gr. of butter | |
| 1 | small | glass of white wine (txacolí or alb; ariños) |
| ¼ | litre | of sauce light bechamel |
| 4 | cuch. of dutch sauce | |
Directions
To prepare in filets the soles. To sting the onion finely chopped To laminate the mushrooms and to clean the mussels.
To lubricate a source(fountain) with butter, to distribute the onion.
To place above the filets of sole widespread(extended) and to season.
To add the mushrooms, the shrimps and the mussels, to spill the wine and to cook in the oven 8 - 10 minutes.
To mix the broth of the own(proper) boiling with the bechamel, to boil 2 minutes, to withdraw of the fire, to add the Dutch sauce, to beat well and to rectify of salt. To cover the soles with the sauce.
To arrange the mussels, the shrimps and the mushrooms of decorative form.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000