Home › The World's Kitchen › Filet of Sole, Trovatore

Filet of Sole, Trovatore

Procure a very fresh sole of three and a half pounds. Lift up the filets, skin them, then cut each filet into three slanting, equal pieces and fold up each piece. Split six red Spanish sweet peppers in two, arrange in a lightly buttered sautoire and lay a filet on each pepper. Season with a half teaspoon salt, two saltspoons paprika and half saltspoon Spanish saffron, adding half ounce butter, half gill white wine and two tablespoons port or Malaga. Cover the filets with a lightly buttered paper, boil for five minutes on the range, then set in the oven for twenty minutes. Remove, take off the paper, dress the filets on a hot dish, crown shape, and arrange one piece pepper on top of each filet. Pour a gill tomato sauce into the fish gravy, briskly boil for eight minutes, then pour the gravy over the filets and serve.