Fillets Of Sole Woodcutters

Preparation:

Preparation: Put the bay leaf, a sprig of parsley, the whole onion in a saucepan; add 1/2 liter of water, salt and boil the scampi. Clean the mushrooms, separate the caps from the stems and chop the latter. Brown the sole fillets in a saucepan with a little butter, then salt and pepper and add a handful of chopped parsley and the juice of 1 lemon. Also add a glass of wine making it evaporate over high heat and finish cooking. Separately, brown the chopped stems and mushroom caps in butter, adding a teaspoon of breadcrumbs before removing from the heat. Add the fried mushrooms to the pan with the sole, let it take on flavour, then add the cream mixed with an egg yolk, let the sauce reduce and serve garnished with the scampi.