Fillets of Sole à la Bourguignonne

Ingredients

• sole fillets
• butter
• onion
• 3 medium raw mushrooms
• butter
• a few grains of mignonnette pepper
• 1 decilitre red Mâcon wine
• beurre manié
• 25 grammes butter

Instructions

1. Line the bottom of a buttered dish with a few fine rounds of onion previously stewed in butter.
2. Arrange the fillets on top, lengthwise, and surround them with 3 medium raw mushrooms, sliced and sautéed in butter.
3. Add a few grains of mignonnette pepper and 1 decilitre of red Mâcon wine, then poach in the oven.
4. Reduce the cooking liquor by two thirds, thicken it with a little beurre manié and finish it with 25 grammes of butter.
5. Sauce the fillets and glaze.