Baked Sole With Onion And White Wine Sauce

Ingredients

• 1 small onion, thinly sliced
• 1 large onion, thinly sliced
• 1 tbsp chopped parsley
• 1 bay leaf
• 1-2 whole cloves
• Salt and pepper
• 2 small or 1 large sole, filleted
• 2 tbsp butter
• 1 cup white stock
• 2 tbsp white wine
• 3/4 oz flour
• 3/4 oz butter
• 1 egg yolk
• 1 tbsp blanched parsley, finely chopped
• 1 tbsp chervil, finely chopped

Method

1. 1 Place sliced onion, parsley, bay leaf, cloves, salt, and pepper in a buttered baking tin.
2. 2 Lay sole fillets on top, add a generous piece of butter, then pour over white stock and white wine.
3. 3 Cover with oiled paper and bake in a moderate oven (350°F) for 12 minutes.
4. 4 Remove from oven; strain the cooking liquid, reserving just enough to keep fish moist.
5. 5 Return reserved liquid to heat, whisk in flour and butter until thickened, then remove from heat.
6. 6 Stir in egg yolk and chopped parsley and chervil; pour sauce over fish and serve.