Sole with Mushrooms

By John, 1 September, 2020
Region
Italy
Description

Sole with MushroomsHere's a delicious way to serve sole, one of my favorite fish!

The fish is dressed with a fine egg-yolk-thickened sauce and served over sauteed mushrooms.

If you have never tried an egg yolk thickened sauce, there's nothing to be afraid of, and this is a good recipe to practice on because even if it goes badly you still have the sole and mushrooms for dinner!

Yield
2 Servings
Preparation time
30 minutes
Ingredients
2 T Olive oil
6 oz mushrooms (sliced)
4 Sole Fillets
1⁄2 c Dry White Wine
1⁄4 c Brandy
1 clv Garlic (crushed)
1 Rosemary sprig
4 T Butter (Unsalted) (soft)
1⁄2 Lemon, juice of
2 Egg Yolk
Instructions
  1. Saute the mushrooms in the oil over medium heat until done.
  2. In a different pan, braise the sole in the wine and brandy for 15 minutes, along with the garlic and rosemary.
  3. Melt the butter in a third pan, and stir in the lemon juice.
  4. When the fish and mushrooms are cooked, transfer the mushrooms to a warm serving platter, then gently put the sole fillets on top with a slotted fish spatula. Cover with aluminum foil while you mix up the sauce.
  5. Turn up the heat under the butter-lemon juice mixture and strain the fish cooking liquid into the butter-lemon juice mixture. Reduce by 1/3 to 1/2.
  6. In a small bowl, whisk a little of the reduced sauce into the egg yolks, then a little more, and then stir that mixture into the pan of reduced sauce, stirring well. The sauce will thicken. When it does, remove it from the heat.
  7. Dress the fish with the sauce and serve immediately.
Source
The Silver Spoon Cookbook