Filets de Sole au Vermouth

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 sole (about pounds each), filleted
  • 6 tablespoons dry vermouth


Place fillets of sole in a well-buttered flameproof gratin dish or shallow casserole. Blend vermouth, melted butter and tomato concentrate, and pour over fish. Season to taste with salt and freshly ground black pepper. Cook over a high heat until fish flakes easily with a fork.

Add cream and simmer gently for a minute or two, shaking the pan continuously so that the sauce will th