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.
