Sole in Black Pepper and Raisin Sauce

Recipe of Alfredo Aramburú from Restaurant ALFRESCO.

Ingredients:

100 gr. fillet of sole.

1/2 tsp. ground black pepper.

1/8 oz. brandy.

1 tablespoon butter.

1/2 tsp. butter.

2 oz. demiglacé or Madeira sauce.

1 oz beef consommé.

5 gr. raisins.

Salt to taste.

To Make:

In a pan brown the butter and black pepper, flambé with brandy. Add the sauce and the consommé, cook at low heat with the raisins. Steam or grill the fish.

Serve with: Tarragon rice.

TARRAGON RICE:

Ingredients:

100 gr. cooked rice.

1 tsp. butter.

1/2 oz. white wine.

1/2 tsp. tarragon.

1 oz. chicken consommé.

5 gr. parmesan cheese.

To Make:

Once rice is cooked, add rest of ingredients and sauté.

When the alcohol has evaporated, serve.

www.madeinperumagazine.com