Sole Fillets Bourguignonne

By corlear

Soles (Filets de) à la Bourguignonne (E.)

Ingredients

• some thin onion rings
• butter
• sole fillets
• sliced mushrooms sautéed in butter
• freshly ground pepper
• 3 oz. Mâcon wine (a red Burgundy)
• a little flour

Preparation

Step 1

Cook some thin onion rings in butter and use them to line the bottom of a buttered baking dish. Place the fillets lengthwise on top; surround them with sliced mushrooms sautéed in butter: season with freshly ground pepper; pour in 3 oz. Mâcon wine (a red Burgundy) and poach in the oven.

Pour off the cooking liquid, reduce by 2/3, bind with a little butter mixed with flour, and finish with 1 oz. butter. Cover the fish with this sauce and glaze in the oven.