Poached Soles With Wine Sauce

Ingredients

• 2 soles
• 1 quart water
• ½ cup vinegar
• 1 cup white wine
• ¼ cup water
• 1 sprig sweet marjoram
• 1 sprig thyme
• 1 onion studded with 4 cloves
• 1 sprig winter savory
• 1/8 tsp bay salt
• 2 tbsp butter
• 1 tbsp flour

Method

1. 1 Skin and clean the soles. Place them in a mixture of 1 quart water and ½ cup vinegar for 2 hours.
2. 2 Remove fish and dry with a cloth. Place in a stewpan with 1 cup wine, ¼ cup water, marjoram, thyme, clove-studded onion, winter savory, and bay salt.
3. 3 Cover tightly and simmer gently until fish is cooked through. Remove fish and keep warm.
4. 4 Strain the cooking liquid. Return to heat and whisk in butter rolled in flour. Boil until sauce thickens.
5. 5 Place soles in a warm dish and pour the thickened sauce over them.