Sole au Vin Blanc (Sole in White Wine)

Ingredients

• sole
• butter
• butter for the dish
• half an onion
• white wine
• Fumet de Poisson
• mushroom cooking liquor
• Sauce Vin blanc

Instructions

1. Detach the fillets and slip a piece of butter the size of a hazelnut under each.
2. Butter a dish and line the bottom with half an onion, finely sliced.
3. Lay the sole in the dish and poach it gently, covered, with white wine, fish fumet and mushroom cooking liquor.
4. Drain the sole and arrange it on the serving dish.
5. Coat it with a Sauce Vin blanc made by one of the methods given in the Chapter of Sauces.
6. Glaze quickly, or serve without glazing.