Sole Marchand de Vins (Sole Poached in Red Wine)

Ingredients

• sole
• butter
• chopped shallot
• 1 décilitre good red wine
• half a spoonful fish glaze
• 30 grammes butter
• a pinch of chopped parsley
• lemon juice

Instructions

1. Detach the fillets lightly from the backbone and slip a little butter under each.
2. Sprinkle the bottom of a buttered dish with chopped shallot and lay the seasoned sole on it.
3. Moisten with 1 décilitre of good red wine and poach.
4. Dish the sole up and reduce the cooking liquor.
5. Add half a spoonful of fish glaze, then complete with 30 grammes of butter, a pinch of chopped parsley and a few drops of lemon juice.
6. Coat the sole with this sauce.