Ingredients Jump to Instructions ↓

  1. 4 fresh skinless de boned fillets of Sole,

  2. 40gr butter,

  3. 1 dl Cognac (or Brandy),

  4. 1 dl fresh cream,

  5. 2 tbsp flour, salt and pepper to taste, parsley.

Instructions Jump to Ingredients ↑

  1. :Salt and pepper the 4 sole fillets and then add flour on each side of the fillets, fry the fish fillets in a non stick pan in hot butter for a minute on each side, pour the cognac into the pan and flambé quick, then take the fish out of the pan and place them on a warm plate, pour the cream into the pan, stir and let it come to a boil again, add salt and pepper to taste and spoon the sauce over the fish fillets and


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