Sole in White Wine

Ingredients

• 300 gSole fish
• 50 gOnion
• 5 gParsley
• 50 mlWhite wine
• 100 mlWater
• 30 gButter
• 30 mlLemon juice
• 5 gFlour
• 34 gEgg yolk
• 2 gSalt
• 0.5 gPepper

Instructions

1. 1

   Preparation and poaching

   • Rinse sole briefly under cold water and pat dry.
   • Line the bottom of a shallow pan with onion rings and parsley stems.
   • Place the sole on top, season with salt and pepper.
   • Add wine (50 ml) and hot water (100 ml), add 1 tbsp (15 g) butter and lemon juice (30 ml).
   • Cover and gently poach over low heat until cooked through (about 8–10 minutes, depending on thickness).
2. 2

   Make and bind the sauce

   • Lift the fish onto a warmed platter and keep warm.
   • Add 1 tbsp (15 g) butter and a heaped teaspoon of flour (about 5 g) to the cooking liquid, bring to a boil and simmer a few minutes until slightly thickened.
   • Remove from heat. Temper two egg yolks (about 34 g) with a tablespoon of the hot sauce, then slowly whisk into the sauce off the heat so the eggs don't curdle.
   • Pass the sauce through a fine sieve and pour over the sole. Serve immediately.