We clean and take out the 4 fillets of the sole. We wanders the thorns.
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| Ingredients to do the baked with sauce and chives: |
| 2 Large sole 1 onion 1 RAMA DE CEBOLLINO 1 RODAJA DE LEMÓN 2 glasses of cava 300 grams of mussels 50 grams of butter 1 tablespoon of flour 250 grams of mushrooms 2 eggs salt and white pepper |
Ingredients to do the baked with sauce and chives:
2. We salt and pepper the fish fillets.
3. We open the mussels in steamed, remove the shells and strain the broth.
4. We freak over the clean and chopped mushrooms in a little butter for 15 minutes.
5. We place the sole fillets on a baking sheet on fine onion sheets and chopped chives.
6. We sprinkle with the juice of half a lemon, the broth of the mussels and the cava.
7. We introduce the previously heated strong oven and cook for 10 minutes.
8. We take out and place the fish loins in a very hot source and keep in the heat.
9. We cast the broth and reserve.
10. Derret the butter in a casserole, add the flour, revolve and pour the broth little by little while thickening.
11. Remove from heat and add the dissolved yolks in a little broth.
12. Stir out of hot fire until thickened.
13. Sale the sole fillets with cava sauce accompanied with mushrooms and mussels.
