I use Marsala in many of my dishes. This rich and velvety sauce is one of the easiest to prepare and is a delicious compliment to the delicate fillets.
Did you know that Marsala in Arabic (Mars-el-Allah) means port of God? It is in this sleepy seaside village on the western coast of Sicily, where you’ll discover the Florio Museum, enoteca and distillery. In 1773, an English merchant, an approaching storm and a convenient tavern are responsible for the wine we know today as Marsala. John Woodhouse, (the merchant), liked the wine enough to purchase all that the tavern owner had and shipped it to England. Lord Nelson enjoyed the wine so much that he declared it the wine of the British Navy and enlisted Woodhouse as the sole purveyor. Well, that put the town of Marsala on the map, so to speak. Sicilian wineries, (known as bagli), sprung up all along the waterfront and Marsala became a thriving port. The wine empire that Woodhouse built was eventually taken over by Cinzano and continues under the name of Florio. Food for thought … The next time inclement weather alters your journey, consider the possibilities …
- 1 pound fillet of sole
- almond flour for dredging
- 4 tablespoons butter
- 3 egg yolks, slightly beaten
- 1/2 cup Marsala
- Season with salt and pepper to taste
- Dredge the fish fillets in the almond flour, coating on both sides. Set aside while you prepare the sauce.
- In a small saucepan, mix the Marsala and eggs. Warm over medium heat, stirring as necessary. The sauce will reduce and thicken in just a few minutes. Reduce heat and keep warm until ready to plate.
- Now, back to the fish. In a large saute pan, over medium heat, melt the butter.
- Add the fillets and saute until golden, turn over and cook the other side.
- Plate the cooked fish and top with this rich velvety sauce.