(Serving 2)
4 skinless sole fillets
Butter
3-4 spring onions, chopped
- can mushrooms, sliced
salt and pepper
1 cup water
4 tablespoons white wine
15 gr butter
1 tablespoon flour
Wipe the fish fillets with kitchen paper towels.
Lightly butter the flameproof dish and sprinkle in spring onions, half of the mushrooms and put the fish on top. Cover the fish with the remaining mushrooms and season wşth salt and pepper.
Add the water and wine.
Cover the dish and bring to a boil. Reduce the heat and simmer for 10 minutes.
Using a broad spatula, remove the fish and the vegetables to a serving plate and keep warm while making the sauce.
Reduce the liquid in the pan to about 1 cup.
Mix butter and flour until obtaining a smooth paste and whisk it into the liquid.
Add salt and pepper if needed.
Pour the sauce over the fish and serve warm.
