Sole With Mushrooms

Preparation:

Preparation: Wash the sole fillets and dry them. Clean the mushrooms well, cut them into thin slices and flavor them in a pan with a drizzle of oil. Place the fillets in a saucepan and wet them with half a glass of wine and a small glass of brandy. Add a clove of garlic and a sprig of rosemary. Adjust salt, pepper. Cook for a quarter of an hour on a low flame. Remove the fish, put it in the container with the mushrooms and keep warm. Strain the cooking sauce from the sole fillets, pour it into a saucepan and reduce over high heat. Lower the heat, add the egg yolks, four tablespoons of oil and a few drops of lemon juice, mix quickly. As soon as the eggs have set, remove the container from the heat. Arrange the sole fillets on a warm serving dish, garnish with the mushrooms and sprinkle with the sauce. Accompanying wines: Trentino Chardonnay DOC, Torgiano Chardonnay DOC, Castel Del Monte Chardonnay DOC.