Sole Fillets à la Hongroise (Hungarian Style)

Ingredients

• Sole fillets
• 1 small spoonful chopped onion
• Butter
• A little paprika
• 2 spoonfuls white wine
• 3 spoonfuls fish fumet
• 1 small tomato
• A few spoonfuls of cream
• Lemon juice

Instructions

1. Cook the chopped onion in butter with a little paprika.
2. Moisten with 2 spoonfuls of white wine and 3 spoonfuls of fish fumet.
3. Add the chopped tomato and let cook 5 minutes.
4. Fold the fillets and range them in a buttered dish.
5. Cover them with the preparation and poach them.
6. Arrange the fillets in a turban.
7. Reduce the cooking liquor almost entirely, then bring it back to sauce consistency with a few spoonfuls of cream.
8. Finish with a dash of lemon juice and pour over the fillets.