0/5
(0 Votes)
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.