Sole can be prepared by the same recipe as the flounder. Below are some more ways of cooking, suitable for sea of language. Filet of sole, baked in a frying cases 1-1,25 kg larger marine languages, 1-2 onions, salt, 1 cup tomatapyure or 1 / 4 cup tomato paste (or 400-500 g of fresh tomatoes), 4 tbsp. spoon bread crumbs, 150 g butter or margarine, 1 tbsp. tablespoon chopped parsley, 1/2-1 cup of dry white table wine from the sole fillets. Butter (margarine) melted.
Put the chopped onion in skillet, preferably a refractory form of an oblong greased with butter. Folded pieces of fillet lay in the form Plenty of fresh sliced tomatoes or tomatompyure. Then lay a second layer of folded pieces of fillet. Sprinkle with bread crumbs and drizzle with melted butter. Along the edges of the form put chopped parsley.
Pour wine on top. Fish baked in a hot frying cases about 20 minutes., Ie, until fish is tender and covered with beautiful zolotistokorichnevoy crust. Served on baked potatoes and green salad. Fillet language tomatompyure and rice 1-1,25 kg sea language, or 500-600 g of fillet, 3-4 tablespoons. tablespoons margarine or butter, salt, 2-3 or 3-4 tablespoons of tomato. tomatapyure spoons, 2 hard-boiled eggs, 1/2-1 teaspoon ground red pepper, cooked crisp rice (For 4 person boil about 200 g, ie, only about 500 grams of cooked rice) a shallow refractory shape (oblong) grease with butter or margarine, put in her prepared pieces of fillets and sprinkle with salt.