Fillets Of Sole in Beurre Blanc with White Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s) (sole), sold by the fishmoner
- 200 g mushrooms, white, small, firm, very fresh
- 6 tablespoon butter
- 1 shallot (s), finely chopped
- 100 ml white wine (a large Chardonnay, preferably from Burgundy)
- 100 ml fish stock
- 1 tablespoon vinegar (finest white wine vinegar)
- 100 g butter, ice cold
- salt
- Pepper, whiter
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms dry and fry them in a pan in 3 tablespoons of melted butter. Then salt, pepper and set aside.
- Bring the finely chopped shallot with white wine, white wine vinegar and fish stock to the boil in a saucepan and reduce until about 4 tablespoons of it remain. Pour through a hair sieve into a sauté pan so that the shallot pieces remain. Carefully heat the reduction, but do not simmer. Now mix in the cold butter bit by bit with a whisk until you get a homogeneous connection with the reduction. Salt and pepper - do not let it boil, but keep warm.
- Now, very carefully, briefly steam the fish fillets in 3 tablespoons more butter than fry them. Turn once and make sure that they stay translucent. Salt and pepper lightly. Arrange on plates with the briefly warmed mushrooms and the sauce and serve.
- Spinach leaves and possibly rice are enough. Drink the same great white wine that was used to make the sauce.
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