Ingredients
- 20 g black truffle
- 4 pcs sole
- 1 pc red apple
- butter
- flour
- White wine
- lemon
- vegetable broth
- salt
- 160 g Brussels sprouts
For the recipe of sole in butter, truffle, sprouts and red apple, peel the sole and clean it: cut the pinnette with the scissors on the sides and remove the entrails. Cook them in a large pan with a knob of butter, two at a time, for 4 minutes on each side, turning them often and sprinkling them with butter. Once the first two are cooked, remove them from the pan, change the butter, cook the others in the same way and also remove from the pan. Pour the butter on the sole and keep it warm.
Sprinkle the pan with the flour with the cooking liquid, sprinkle with white wine, add 1 ladle of broth, salt and the juice of 1/2 lemon. Cook for 5-6 minutes from the boil, obtaining a sauce. Add the finely chopped truffle.
Peel the sprouts and cut them in half; boil them in boiling salted water for 5 minutes and drain them. Sauté in a pan with a piece of butter and a red apple cut into pieces, with the peel. Serve the sole with the sauce, accompanied with the side of cabbage and apple.
This recipe has already been read 165 times!