Yield: 4 servings
|1½ pounds||Fillet of sole or other|
|⅓ pounds||Mushrooms, whole|
|1 cup||Dry sauterne|
Place sole in glass baking dish. Add mushrooms and wine. Bake until tender at 350 degrees, about 30 minutes. Drain liquid into sauce pan and reduce over medium heat until amount left is equal to initial amount of sauterne. In a cup, mix yolks and cream together thoroughly; add to sauce pan, using whisk to blend. Pour over fish and return to oven briefly to glaze.