Chop the onions and saute them in a pan with the butter and oil. Add whole mushrooms and, if they are very large to cut them into rooms or in half, next to the tomatoes.
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| Ingredients to make champagne sole: |
| 4 sole fillets 100g mushrooms 250g onions 1 cda butter 1 cda oil 150cc champagnr brut 150cc fish background 2 cdas tomato in concassé 1 cda pèrejil 200cc cream |
Ingredients to make champagne sole:
2. Incorporate the champagne into the pan, the fish fund and the clean fillets. Condemar.Cocinate preparation over living fire for a few minutes. Then remove the fillets by reserving them in a hot place and continue cooking the sauce until obtaining syrup consistency. Incorporate the cream and let it reduce.
3. Place a source for oven the sauce seasoned to taste, the sole fillets and sauce with the yolk sauce. Gratin in a very hot oven and sprinkle with chopped parsley. Yolk saves:
4. Place in a green pepper caterola in grains at ease, 2 chopped echalottes, slopes of tarragon, 50cc of white vinegar and 50cc of white wine. Let in half and cool. Add to the reduction 2 egg yolks mixed with 2cdas of water and take to the water bath. Beat until your volume increases and starts foaming.
5. Integrate 100g of clarified butter in thread. Beat vigorously.
