Ingredients to make Baked sole with sauce and
chives:
- 2 large soles
- 1 onion
- 1 sprig of chives
- 1 slice of lemon
- 2 glasses of champagne
- 300 grams of mussels
- 50 grams of butter
- 1 tablespoon of flour
- 250 grams of mushrooms
- 2 eggs
- salt and white pepper
How to make Baked sole with sauce and chives:
- We clean and remove the 4 sole fillets. We keep the bones.
- Season the fish fillets.
- Open the steamed mussels remove the shells and strain the broth.
- Fry the cleaned and chopped mushrooms in a little butter over low heat for 15 minutes.
- Place the sole fillets on a baking tray over some thin slices of onion and the chopped chives.
- Sprinkle with the juice of half a lemon, the mussel broth and the cava.
- We introduce the strong oven previously heated and cook for 10 minutes.
- Remove and place the fish fillets in a very hot dish and keep warm.
- Strain brother and reserve.
- Melt the butter in a saucepan, add the flour, stir and add the brother little by little as it thickens.
- Remove from the heat and add the yolks dissolved in a little brother.
- Remove from the heat while hot until it thickens.
- Sauté the sole fillets with the cava sauce accompanied by mushrooms and mussels.
