Red Sauce Sole (Soles to Red Sauce)

Name: Red Sauce Sole
Ingredients: 4 sole fillets; Two tablespoons of breadcrumbs; 2 eggs; 1/2 cup of olive oil; One tablespoon of all-purpose flour; 70g of butter or margarine; 1/4 liter of milk; 1 cup of dry white wine; One level teaspoon of tomato extract; 50g of almonds, peeled and chopped; Salt and pepper

1
4 sole fillets
2
Two tablespoons of breadcrumbs
3
2 eggs
4
1/2 cup of olive oil
5
One tablespoon of all-purpose flour
6
70g of butter or margarine
7
1/4 liter of milk
8
1 cup of dry white wine
9
One level teaspoon of tomato extract
10
50g of almonds, peeled and chopped
11
Salt and pepper

Ingredients

1
4 sole fillets
2
Two tablespoons of breadcrumbs
3
2 eggs
4
1/2 cup of olive oil
5
One tablespoon of all-purpose flour
6
70g of butter or margarine
7
1/4 liter of milk
8
1 cup of dry white wine
9
One level teaspoon of tomato extract
10
50g of almonds, peeled and chopped
11
Salt and pepper

Directions

1
Cut off the heads and fins of the soles, clean them out, rinse them under cold water, and pat them dry carefully
2
Next, season them with salt and pepper, dip them in beaten eggs, then coat them in breadcrumbs, pressing gently to adhere
3
Fry them in hot oil until they're a lovely golden color
4
Place them on absorbent paper and set aside
5
Next, prepare a white sauce by melting butter or margarine, whisking in flour, and gradually adding milk
6
Season with salt and pepper, then add tomato extract and finally the cup of dry white wine
7
Bake in a hot oven for about 10 minutes
8
Remove from the oven and transfer to a warmed serving dish
9
Dust with chopped almonds
10
Serve immediately with boiled potatoes or mashed potato accompaniment