Sole fillets in beurre blanc with white mushrooms

Ingredients for 2 servings:

• 400 g fish fillet(s) (sole), boned by the fishmonger
• 200 g mushrooms, white, small, firm, very fresh
• 6 tbsp butter
• 1 shallot(s), finely chopped
• 100 ml white wine (a great Chardonnay, preferably from Burgundy)
• 100 ml fish stock
• 1 tbsp vinegar (finest white wine vinegar)
• 100 g butter, ice-cold
• Salt
• Pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dry clean the mushrooms and sauté them in a pan with 3 tablespoons of melted butter. Then season with salt and pepper and set aside. Bring the finely chopped shallot to a boil in a saucepan with the white wine, white wine vinegar, and fish stock and reduce until about 4 tablespoons remain. Pour through a fine sieve into a sauté pan to retain the shallot pieces. Gently heat the reduction, but do not let it simmer. Whisk in the cold butter, a little at a time, until it is evenly combined with the reduction. Season with salt and pepper – do not let it boil, but keep warm. Carefully sauté the fish fillets briefly in 3 tablespoons of butter, more than frying them. Turn them over once and ensure they remain translucent. Lightly season with salt and pepper. Arrange on plates with the briefly warmed mushrooms and the sauce and serve. Serve with leaf spinach and rice, if desired. Drink the same great white wine that was used to make the sauce.