Ingredients 4 1/2 tablespoons unsalted butter 1 shallot, thinly sliced 1 cup (240 milliliters) chicken stock or broth 1/3 cup (75 milliliters) dry white wine 7 ounces (200 grams) Brussels sprouts, trimmed and leaves separated 1 medium tomato, cored, seeded and chopped 1/3 cup (50 grams) toasted almonds, coarsely chopped 1 sprig tarragon, leaves coarsely chopped Sea salt 4 skinless sole or plaice fillets Freshly ground pepper All-purpose flour 2 tablespoons extra-virgin olive oil Method Melt 1/2 tablespoon of the butter over medium-low heat in a sauté pan. Add the shallot and sauté until soft and translucent, about 2 minutes. Pour in the stock and wine, increase the heat to medium-high and bring to a boil. Simmer until the volume is reduced by half, about 10 minutes. Strain the sauce through a sieve into a medium saucepan. This story is from Kinfolk Issue Fourteen Buy Now Related Stories Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder. Food Issue 44 Whip Up a Storm Cozy recipes for inclement weather. Food Issue 40 Chow Mein & Jello An ode to the buffet. Food Issue 35 Modern Fancy The humble origins of high-end food. Arts & Culture Food Issue 34 Last Supper What to eat at a funeral. Food Sanchez A taste of Mexico in Denmark.
Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder.
