Sole Chambertin-style

Ingredients

• 480 gSole fish
• 400 mlRed wine
• 60 gButter
• 60 gShallot
• 200 gMushroom
• 15 mlLemon juice
• 10 gParsley
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Peel and finely chop the shallots.
   • Clean the mushrooms and slice them.
   • Finely chop the parsley.
   • Squeeze the lemon juice.
2. 2

   Cooking

   • Melt 30 g butter in a wide skillet over medium heat. Sweat the shallots for 2–3 minutes until translucent.
   • Add mushrooms and sauté 4–5 minutes until lightly browned.
   • Pour in the red wine (no water) and boil down over high heat until reduced by about half.
   • Reduce the heat. Season the sole fillets with salt and pepper and place them in the pan. Poach gently over low to medium heat for 4–6 minutes (depending on thickness) until just cooked. Carefully remove fillets and keep warm.
   • Bring the sauce to a simmer and whisk in the remaining 30 g butter piece by piece (mount). Stir in lemon juice and chopped parsley, adjust seasoning.
   • Plate the fillets with the red-wine sauce, mushrooms and a sprinkle of parsley and serve immediately.