Fillet of Lemon Sole with Mushroom Sauce

Clean the mushrooms, rinse them if necessary and cut them into slices. Peel and finely dice the shallots and sauté in melted light butter or butter until soft. Add the mushrooms, cover with a lid and cook over medium heat for 10 minutes. 2.

In the meantime, rinse the fish fillets, dry them, sprinkle with 2 tbsp. juice of a lemon, season with salt, season with pepper and turn them in flour on the other side. Roast fish in hot clarified butter at low temperature for 2 to 3 min on each side.

Pour white wine on the mushrooms, let it boil, thicken with sauce thickener and let it boil again, remove from the stove. Mix egg yolk with whipped cream, stir into the sauce. Season with pepper, salt, juice of one lemon. Do not make more.

Arrange fish fillets with sauce. Offer parsley potatoes with it.

As a menu suggestion:

Entrée: Baked beet.

Main course: Fillet of lemon sole with mushroom sauce

Dessert: Apple halves with almond meringue

half an hour

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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