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Burbot in Sauce Albert
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Ingredients 2 [1 1/2-pound / 700-g each] soles Salt and pepper, to taste 8 1/2 ounces [260 g] butter 4 1/4 ounces [135 g] fresh white breadcrumbs 4 onions, minced fish seasoning or fine herbs 1 cup [250 ml] Vermouth 1 tablespoon [15 ml] freshly chopped parsley Preheat oven to 200°C [400°F].
Directions Saute the sole until just brown in 1 tbsp. butter. Mix together 1 onion, fine herbs, garlic, vermouth and salt and pepper in a baking dish. Top the mix with the sole fillets. Mix the breadcrumbs, butter, and onions, top the fish and brown in your preheated oven. When sole is done, pour cooking liquids into a saucepan and boil them until they are reduced by half. Add the remaining butter, pour over the fish and serve.
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