Sole au Chambertin (Sole Poached in Chambertin)

Ingredients

• sole
• butter for the dish
• 2 décilitres Chambertin wine
• pepper from the mill
• lemon juice
• beurre manié
• 50 grammes butter
• fillets of sole cut into julienne
• flour
• clarified butter

Instructions

1. Poach the sole on a generously buttered dish with 2 décilitres of Chambertin.
2. Dish the sole up and keep it.
3. Reduce the wine by half, then add a little pepper from the mill and a few drops of lemon juice.
4. Thicken with a little beurre manié and finish with 50 grammes of butter.
5. Coat the sole with the sauce and glaze it briskly.
6. At the last moment, season and flour the julienne of sole fillets and sauté them in clarified butter so that they are properly crisp.
7. Arrange a bouquet of the julienne at each end of the dish.