Sole with Tokay Wine - Strasbourg , Alsace, France

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Strasbourg
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Sole with Tokay Wine

  From the restaurant Chambard in Kaysersberg 

  Ingredients to serve 4 people 
500 g of sole cut in fillets of 4 cm
150 g of fresh mushrooms
chervil
4 dl of Tokay wine
4dl of fish stock
2 dl of crème fraîche
10 g of fresh butter

  Preparation 
Reduce the Tokay wine with the mushrooms and crushed chervil, then moisten with the fish stock and reduce by half and let cook 10 minutes. Add the crème fraîche and cook for 5 minutes. Strain the sauce, add the butter and correct the seasonings. Poach the fillets of sole in well seasoned fish stock.

Pour the sauce over the fillets of sole and garnish with carrots and celery, small chanterelle mushrooms and the julienne of truffles.



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