Quick and Easy Seafood and Fish Recipes
Fillet Of Sole In Marsala Sauce Recipe
Fillet Of Sole In Marsala Sauce
2 pounds sole fillets (About 12 small fillets)
flour for dredging
4 Tbsp. sweet butter
6 egg yolks
1 cup Marsala wine or dry sherry
freshly ground pepper
Pat sole fillets dry with paper towels. Dredge the fillets in the
flour, coating them lightly but evenly on both sides.
Heat the butter in a large skillet over medium heat; when the foam
subsides, carefully add the fillets to the pan and cook them until
they are lightly golden brown on one side.
Beat the egg yolks together with the wine and pinches of salt and
pepper, until well blended.
Turn the fillets and cook about one minute, then lower the heat and
pour the egg mixture over. Cook for 3 minutes and serve immediately.