Substances
Sole, 4 fillets
Oil, 2 tablespoons
Crema, 200 g
Pure tuna, 200 g
Fish broth, ½ cup
Dry white wine, half a glass
Salt and pepper to style
Preparation
– Course of the tuna along with the broth
– In a small pot, put the cream, the tuna combination, and the fish broth.
– Boil over low warmth for about 10 minutes.
– Warmth the oil in a frying pan after which brown the only real fillets on either side.
– Salt and pepper.
– Cowl the only real with the sauce and serve.
Strategies to accompany:
Noisette potatoes, pumpkin puree, spinach and carrot pudding, baked potatoes with herbs, spinach and mushroom salad, French fries.
