Fillet of sole with mushroom sauce

By kathryns

from Jacques Pepin

Ingredients

• 4 large sole fillets (about 5 ounces each)
• 2 cup sliced white mushrooms
• 1/3 cup sliced scallions
• 1/3 cup sliced shallots
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup dry white wine
• 1/2 cup whipped unsalted butter
• 1 tbsp chopped fresh chives, for garnish

Details

Servings 2
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Cut each fillet in half lengthwise, removing and discarding the small strip of sinew from the center of the fillets. With the white side that touched the bones on the outside of the paupiettes, roll up the fillets, starting at the thick end.

Gently place the paupiettes and the remaining ingredients, except the butter and chives, in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat, and boil gently for about 3 minutes.

Holding the lid so the paupiettes remain in the pan, pour the cooking liquid into a small saucepan and place it over high heat. Boil for a few minutes, or until the liquid is reduced to about 1/3 cup. Add the whipped butter and mix in well with a whisk. Bring to a boil and boil for a few seconds.

Divide the paupiettes and mushrooms among four warm plates, pour the sauce on top, and sprinkle on the chives. Serve immediately.