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Fillet of Sole in White Wine with Mushrooms

This dish is only on the restaurant’s menu when fresh sole can be obtained.

Serves 6

2 tbsp. unsalted butter, softened

1 tbsp. freshly squeezed lemon juice

sea salt

12 oz. button mushrooms, sliced

6 fillets of sole

white pepper

½ cup dry white wine

1½ cups White Wine Sauce (recipe follows)

1. In a saucepan over medium heat, sauté the butter, lemon juice, and a pinch of salt. Add the mushrooms and sauté for 4 to 5 minutes, or until lightly golden. Transfer to a bowl and set aside.

2. Season the fish lightly with salt and pepper. Fold each fillet in half. Place one layer deep in the pan in which the mushrooms were sautéed. Add the wine, cover, and bring the liquid to a boil. Turn the heat to low and poach the fish just below the boiling point, until it flakes with a fork, about 10 minutes. Lift the fish out of the broth and place on a platter. Set aside.

3. Bring the leftover broth to a boil and reduce to one-third of the original volume. Stir in the White Wine Sauce, along with the mushrooms, and simmer for a minute or two. Pour over the fish.

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