Sole with Mushrooms

Sole with Mushrooms


8 sole fillets, skinned

7 oz (200 grams) porcini mushrooms, thinly sliced

1 garlic clove
1 fresh rosemary sprig
2 egg yolks

6 tablespoons extra virgin olive oil
3 and 1/2 fl oz (100 ml) dry white wine
2 fl oz (50 ml) brandy
Juice of 1/2 lemon, strained
Salt and pepper


Heat 2 tablespoons of the olive oil in a frying pan.

Add the porcini mushrooms and cook over a medium-low heat, stirring occasionally.

Place the fish in a saucepan.

Pour in the wine and brandy.

Add the garlic and rosemary.

Season with salt and pepper to taste.

Bring just to a boil.

Lower the heat and simmer for about 15 minutes.

Transfer the fish to the frying pan and keep warm.

Strain the cooking juices into a clean pan.

Bring to a boil over a high heat and cook until reduced.

Lower the heat.

Add the egg yolks, the remaining olive oil and the lemon juice and mix quickly.

As soon as the egg sets, remove the pan from the heat.

Place the fish on a warm serving dish.

Garnish with the porcini mushrooms.

Spoon the sauce over them. Serves 4.