Sole à la Dugléré (Sole with Tomato, Onion and White Wine)

Ingredients

• sole
• butter for the dish
• half an onion
• 2 tomatoes
• chopped parsley
• salt
• pepper
• a few spoonfuls white wine
• 2 or 3 spoonfuls Velouté de poisson
• 30 grammes butter
• lemon juice

Instructions

1. Lay the sole in a buttered dish with the chopped half onion, the pressed, peeled and coarsely chopped tomatoes, a little chopped parsley, salt, pepper and a few spoonfuls of white wine.
2. Poach gently, then dish the sole on the serving dish.
3. Reduce the cooking liquor.
4. Thicken it with 2 or 3 spoonfuls of Velouté de poisson, then complete with 30 grammes of butter and a few drops of lemon juice.
5. Cover the sole with this sauce.