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Sogliole in Zimino (Sole)
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Ingredients:
1 lb. sole (or haddock)
1 small onion,
2 medium beetroot
1 oz. butter
1 celery stalk
2 tablespoons tomato puree
1/2 glass white wine
Preparation:
- Cut up a small onion and
fry it slightly in one ounce of butter, then add slices of beetroot
(well-washed and drained), and a little celery cut up; to this add fillets
of sole or haddock, salt and pepper.
- Boil on a moderate in the fish
kettle. When the beetroot is nearly cooked add 1/2 glass of Chablis mixed with two tablespoons of tomato
puree and boil for about 20 to 25 minutes longer or till all is well cooked.
- Serve hot.
NOTE: Instead of the Chablis wine you can use white Chardonay wine.
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