Filet of Sole with White Wine Sauce
- Chopped shallots
- Butter
- 1 1/2 cups fish stock
- 1/2 cup white wine
- 6 or 8 fillets of sole
- 2 beaten egg yolks
- 2 tablespoons white wine
- 1 tablespoon sweet butter
Saute a few chopped shallots in butter in a frying pan; add 1 1/2 cups fish stock and 1/2 cup white wine; simmer 6 or 8 fillets of sole in this mixture for 5 minutes, or until tender. Remove fish to hot platter. Cook juice down to half the quantity, then stir in 2 beaten egg yolks, 2 tablespoons white wine and 1 tablespoon sweet butter. Serve with the fish. Serves 6.
Serves 6 People
Serves 6 People
Submitted by Jun 6, 2009
15 min
30 min
45 min