Baked sole recipe with sauce and chives

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:

1. We clean and remove the 4 sole fillets. We keep the bones.
2. Season the fish fillets.
3. Open the steamed mussels remove the shells and strain the broth.
4. Fry the cleaned and chopped mushrooms in a little butter over low heat for 15 minutes.
5. Place the sole fillets on a baking tray over some thin slices of onion and the chopped chives.
6. Sprinkle with the juice of half a lemon, the mussel broth and the cava.
7. We introduce the strong oven previously heated and cook for 10 minutes.
8. Remove and place the fish fillets in a very hot dish and keep warm.
9. Strain brother and reserve.
10. Melt the butter in a saucepan, add the flour, stir and add the brother little by little as it thickens.
11. Remove from the heat and add the yolks dissolved in a little brother.
12. Remove from the heat while hot until it thickens.
13. Sauté the sole fillets with the cava sauce accompanied by mushrooms and mussels.