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