Our Rolled Sole with Shrimp & Garlic is already packed with flavor, but we like to take it a step further by poaching it in wine and then drizzling a sage brown butter sauce on top. It truly doesn’t get any better than this.
INGREDIENTS
4 Rolled Sole fillets stuffed with Shrimp and Garlic
¼ cup dry white wine
4 tbsp unsalted butter
½ tsp dried sage
Salt and pepper
DIRECTIONS
Heat your oven to 350 degrees Fahrenheit. Pat dry Rolled Sole fillets, sprinkle with a pinch of salt and pepper, and place in a small, shallow baking dish. Then pour in the white wine. Poach in the oven for 15 minutes, or until fish is tender and flaky.
While fish is cooking, melt butter in a saucepan over medium-low heat while stirring continuously. Continue stirring for about 8 minutes—butter will foam, and will then become a deep golden brown. You’ll know it’s done when it has a nutty aroma. When done, stir in dried sage and set aside.
Remove poached fish from the oven and from poaching wine. Add one tablespoon of the wine to the sage brown butter sauce and stir to combine. Serve Rolled Sole filets drizzled with sauce and alongside a favorite side, such as sautéed spinach or green beans.
