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SOLE IN WHITE WINE SAUCE

In a roasting pan melt 2 tablespoons of the butter over a moderate heat and cook the shallots until transparent, about 5 minutes.  Pour in the white wine and season with salt and pepper.  Bring the wine to a simmer and poach the sole fillets for about 8-10 minutes.  Transfer the sole fillets to a warmed serving platter.  Fold the sole fillets in half and keep warm.  Boil the poaching liquid until it reduces by half.  In a medium saucepan melt the remaining butter and whisk in the flour.  Cook for 2 minutes, stirring constantly.  Stir in the cr¸me fra”che and boil for 2 minutes.  Strain the reduced poaching liquid into the cream mixture and whisk in the tomato paste.  Taste for seasoning.  Spoon the sauce over the sole fillets before serving.
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2 1/2  lb sole fillets
1 1/2 cups dry  Chardonnay wine
1/4 cup unsalted butter
2 shallots, chopped
1 cup cr¸me fra”che
2 tbsp flour
1 tsp tomato paste
salt, pepper
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15
mn
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25
mn
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Burgundy
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Fish
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