Sole with mushrooms
Instructions
Wash sole fillets and pat dry.
Clean the mushrooms and cut them into thin slices and season in a pan with a little olive oil.
In a saucepan, place the fillets and moisten with half a glass of wine and a glass of brandy.
Add a clove of garlic and a sprig of Rosemary.
Adjust salt and pepper.
Cook for a quarter of an hour at low heat.
Remove the fish, put it in the bowl of mushrooms and keep warm.
Passed to sieve the sauce by cooking the fillets of sole, pour it in a pan and let it reduce to lively fire.
Lower the heat, add the egg yolks, 4 tablespoons of olive oil and a few drops of lemon juice, stir quickly.
As soon as the eggs are curdled, remove the Pan from the fire.
Place the sole fillets on a serving dish held in hot, garnish with mushrooms, nappate with the sauce.
Accompanying wines: Trentino Chardonnay DOC, Torgiano Chardonnay DOC, Chardonnay DOC Castel Del Monte.
