Sole With Cider

Preparation:

Preparation: Melt 30 g of butter in a saucepan and sauté an onion cut into thin slices, a whole clove of garlic and the smoked bacon cut into cubes. Sprinkle lightly with a little flour, mix and flavor for a few minutes. Wet with two glasses of cider, salt and pepper, add the bay leaf and leave to reduce, in an uncovered container and moderate heat, for a quarter of an hour. Place the sole fillets in the pan and cook for 7-8 minutes without boiling. Remove the fish and arrange it on the hot serving plate. Pour the egg yolk and three tablespoons of cream into the pan, mix the sauce, heat it up and then pour it over the fillets. Serve them with crusty bread fried in butter. Accompanying wines: Alto Adige Pinot Bianco DOC, Orvieto "Classico" DOC, Contessa Entellina Chardonnay DOC.