Dover sole served with a pepper sauce

1 servings

Ingredients

Quantity Ingredient
2 larges Dover soles; (skinned and comb
; boned)
1 bunch Baby leeks
6 ounces Girolle mushrooms
1 can Chopped tomatoes; (sieved to take out
; seeds)
2 Red peppers
½ Onion
1 Clove garlic
Fish stock

Directions

To make the sauce, sweat the chopped onion. Add the peppers and garlic.

Cook out. Add tomatoes and stock. Simmer for 20 minutes. Pan fry sole until golden brown and take out of the pan. In the same pan put the leeks and mushrooms, finish with cordon of sauce and olive oil.

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