Solefish,baked potato,buerre blanc
1.00 h
4 raciones
Difficulty:
Media
Ingredients
1 solefish cca 400 gr4 medium potatoes
1 shallot
1 dcl white wine dry
100 gr butter (cut inti pieces).
METHOD
- Clean well the fish , take the fillets out and remove the skin.
- Wash the potatoes and make a hole in them. Bake cca 30 min at 150 degrees.
- In the meantime out some butter in a casserole, add the shallots ,salt and wine.
- When the wine evaporates, turn off the fire and start adding pieces of butter.
- Start to whisk until you get a cream then strain it.
- When the potato is baked add the sole fillet in it like a roll, and then bake for another 6 min.
- Serve the buerre blanc in a plate and put the potato with sole on it.
