1 Review of Portuguese Filet of Sole

From: WiGal

On May 14, 2009

Bom! (Good in Portuguese.) I served this along with Vegetable Paella. I chose this b/c I was intrigued by the egg yolk idea and the sauce thickened up nicely. I had 1 pound of sole and did not change the sauce amounts. I used Spanish sherry from the vineyards in the "Zona de Jerez Superior". We broiled it about 6 minutes, turned fillets over, added the sauce, and broiled them on the other side 2 minutes. Thanks Ice Cool Kitty for posting. Made for Chow Hounds ZWT5.