Fillets De Sole Dugleree
|Sliced mushrooms||8 Ounce|
|Sole fillets||1 Pound|
|Dry white wine||1 Cup (16 tbs)|
|Sour cream||2 Tablespoon|
|Chopped parsley||1 Teaspoon|
Saute onion and mushrooms in 2 tablespoons butter in large skillet.
Chop tomatoes coarsely; add to mushroom mixture.
Arrange sole on tomato mixture; add wine.
Sprinkle with salt and pepper; cover.
Cook over low heat until sole is poached; do not boil.
Remove from heat; transfer sole to heated platter.
Boil tomato mixture over high heat until liquid has been reduced by half.
Melt remaining butter.
Combine egg yolks, sour cream and butter; stir small amount of egg mixture into tomato mixture.
Return to pan.
Cook, shaking par, until boiling.
Season with salt and pepper; add parsley.
Pour sauce over sole.