Sole Fillets in White Wine Sauce

Here's a fairly simple preparation of sole fillets that results in a delicious dish that is definitely dinner party material.

Sole Fillets in White Wine Sauce
Makes four servings.

8 button mushrooms
8 sole fillets
1 tablespoons chopped onion or shallots
1 tablespoon butter
2/3 cup dry white wine
3/4 cup fish broth (or water in a pinch)
3/4 cup whipping cream (or milk to save fat and calories)
1/2 cup butter
Juice of 1/3 lemon
Kosher salt and freshly ground pepper
Dill, to garnish if desired

Clean the mushrooms and chop finely.

Gently flatten the sole fillets and season with salt. Top fillets with chopped mushrooms and set aside.

In a wide skillet, sauté onion in 1 tablespoon butter until translucent. Do not brown.

Add fish fillets to pan. Pour in wine and fish broth or water. Cover and steam for 5 minutes.

Carefully remove the fish to a serving plate and keep warm.

Strain juices in to a saucepan. Add cream or milk. Cook until reduced by about half. dd butter, a teaspoon at a time, whisking. season to taste with lemon juice, salt and pepper.

Pour sauce over fish. Garnish with fresh dill and serve.