Sole sur le Plat (Sole Cooked in the Dish)

Ingredients

• 1 sole
• Butter
• 1 décilitre fish cooking liquor
• A dash of lemon juice

Instructions

1. Detach the fillets slightly from the bone along the back and slip a hazelnut-sized piece of butter under each.
2. Lay the sole on a heavily buttered dish.
3. Moisten with a décilitre of fish cooking liquor and add a dash of lemon juice.
4. Cook in the oven, basting often, until the liquor has reduced to a syrup and coats the sole with a translucent, lightly glazed layer.
5. For the variants, replace the fish cooking liquor with an excellent white or red wine plus a little melted blond meat glaze.