Dover Sole Marsala

I know I just wrote about Dover sole, but it was so good Saturday that I made it again Monday. So I made it the way I most commonly do – with a balsamic/marsala sauce.

Follow the fish recipe as discussed on 28 June, but use Italian bread crumbs for the fish, and no other seasonings.

Marsala Sauce

  • 1/4 cup balsamic vinegar
  • 3/4 cup Marsala
  • 1 cup chicken or vegetable broth
  • 1-2 tablespoons flour
  • 1 cup mushrooms, sliced
  • 2 cloves garlic – chopped finely
  • salt and black pepper to taste

Drain all but 3 tablespoons oil and keep on medium low heat. Add chopped garlic and saute until translucent. Add mushrooms and continue to saute. Once the mushrooms are looking good, sprinkle flour into the mix and stir with a fork until all of the oil is sopped up, and you have a thin paste going on. Add balsamic and marsala. Increase heat and bring liquid to a boil. Reduce to medium high and simmer until liquid reduces by 25% or so. Add broth and heat on medium, letting it bubble a bit until it thickens appropriately. This should not be as heavy as a cream gravy, but have some texture to it. Add about 1/2 teaspoon of salt and a few turns of freshly ground black pepper and serve.

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