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SOLE FILLETS WITH CHAMPIGNON MUSHROOMS

SOLE FILLETS WITH CHAMPIGNON MUSHROOMS

FOR 4 SERVINGS: 

  • 4 sole fish, filleted
  • 14 oz. Champignon mushrooms
  • 1/2 cup white wine
  • 1 pat of butter
  • 1/2 cup flour
  • oil, salt and pepper 

Clean and fillet the sole. Salt and pepper and dredge lightly in flour, cooking in oil. Drain oil, add the wine, mushrooms and butter and continue cooking until wine evaporates, then serve it.