Sole au Vin Blanc

Method

Put the sole in a buttered fireproof dish with a good glass of white wine and two shallots chopped. Cook five or six minutes, turning it over. Remove the sauce, put it in a saucepan and add a spoonful of brown roux, salt, pepper, and a few small mushrooms. Reduce it a little, pour it over the sole, sprinkle with breadcrumbs, add a few pieces of fresh butter and cook in the oven for a few minutes.

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