Sole recipe in fresh mushroom sauce

Ingredients to make Sole in fresh mushroom sauce:

• 4 sole portion
• 250 grams of fresh mushrooms
• 100 grams of onion
• ¼ liter of fumet made with the bones of the sole
• 4 tablespoons of olive oil
• coarse sea salt

How to make sole in fresh mushroom sauce:

1. Clean the sole, fillet, remove the loins and reserve the bones.
2. With the bones covered in water and a little green leek we make fish stock (fumet), letting it cook for 35 minutes.
3. Clean and chop the mushrooms.
4. Peel and finely chop the onion and sauté in a little oil.
5. When the onion is soft, add the chopped mushrooms, which we will cook for five minutes.
6. Add the stock, add salt and boil for two minutes.
7. Remove and pass through the blender and, later, through the Chinese, leaving the finished mushroom sauce.
8. Lightly brush the sole fillets with olive oil and lightly salt.
9. Place in the oven, previously heated to 200 degrees, where it will remain for about 5 minutes.
10. We serve 4 fillets on each plate and sauce with the mushrooms.