Fillets of Sole Bercy

Ingredients

• sole fillets
• butter
• chopped shallots
• half a decilitre white wine
• half a decilitre fumet de poisson
• 10 grammes butter
• glace de viande (for the alternative finish)
• lemon juice (for the alternative finish)
• butter (for the alternative finish)

Instructions

1. Lay the fillets lengthwise on a buttered dish sprinkled with chopped shallots.
2. Moisten with half a decilitre of white wine and the same quantity of fumet de poisson.
3. Add 10 grammes of butter and poach in the oven, basting often.
4. Glaze at the last moment.
5. Alternatively: as soon as the fillets are poached, drain their cooking liquor into a sauté pan, reduce it by a third and finish it with a trickle of glace de viande, a few drops of lemon juice and butter; coat the fillets and glaze.