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Filet Of Sole With A Brown Butter Rose Sauce

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Filet Of Sole With A Brown Butter Rose Sauce


  • 3 tablespoons butter
  • 2 ounces flour
  • 2 teaspoons chopped fresh chives
  • juice of 1 lemon
  • 1 pound fresh fillet of sole
  • 3 tablespoons rosé wine


  1. Wash and pat fillets dry with paper towels
  2. Heat butter over medium high heat until bubbly in a large skillet
  3. Pile flour on a plate, dredge fillets in flour and shake off any excess
  4. Slip floured fillets into bubbly butter, when slightly brown on one side, flip over and allow the other side to brown
  5. When brown on both sides remove fillets
  6. Pour wine and lemon juice into the butter
  7. Allow to cook over medium high heat until it is reduced by 1/2
  8. Spoon sauce over fillets
  9. Sprinkle with chives. Serve and enjoy!

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