Remove the skin from the sole by pulling from the head to the tail; Pass a very sharp knife through the central spine and scrape to get the whole backs also from the head to the tail.
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| Ingredients to make pepper to the Porto: |
| 1 sole of 700 g 3 tablespoons olive oil 700 g butter 4 tablespoons flour to rebozar 2 eggs 1 glass of sweet port or wine from madea salt and white pepper or pink chives stems to decorate |
Ingredients to make pepper to the Porto:
2. Once we have the loins, wash them and dry with paper by eliminating all the thorns of the wide part.
3. Cut each spine into three pieces and salt and pepper.
4. Beat the eggs in a bowl, pass the peaches by flour, eliminating the leftover and batter with egg.
5. Put a large pan on the fire with the oil and butter, when it starts to melt, slowly fry the scalpins a minute on each side, placing them on a source when they are golden.
6. Once you fried the fish add to the oil, the port and let reduce five minutes.
7. Put the fish again in the sauce, give it another soft two-minute boil and place on a temperate fountain, the scalpins mounted online.
8. Beat with rods the sauce and cover with it the scalpines.
9. Adorn with long chives stems, forming a lattice.
10. It is accompanied by new turned and steamed potatoes.
