Ingredients to make ESCALOPINES OF SOLE IN PORT:
- 1 sole of 700 g
- 3 tablespoons olive oil
- 700g butter
- 4 tablespoons flour to coat
- 2 eggs
- 1 glass of sweet port or Madeira wine
- Salt and white or pink pepper
- Chive stems to garnish
How to make ESCALOPINES OF SOLE IN PORT:
- Remove the skin from the sole by pulling from the head to the tail; Pass a very sharp knife through the central spine and scrape to remove the entire loins, also from head to tail.
- Once we have the loins, wash them and dry them with paper, removing all the spines from the wide part.
- Cut each loin into three pieces and season.
- Beat the eggs in a bowl; dredge the scallops in flour, removing the excess, and coat with egg.
- Heat the oil and butter in a large skillet. When the butter begins to melt, slowly fry the scallops for one minute on each side, placing them on a platter when they are golden.
- Once the fish is fried, add the Port to the oil and let it reduce for five minutes.
- Put the fish back in the sauce, give it another gentle boil for two minutes and place the scallops, assembled in a line, on a warm platter.
- Beat the sauce with a whisk and cover the scallops with it.
- Garnish with long chive stems, forming a trellis.
- It is accompanied by new potatoes turned and steamed
