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Method.

Melt the butter in the pressure cooker and fry the mushrooms. Briefly cook the onion.

Put the sole fillets on top of the onion and sauté. 

Pour the red wine over the fish.

 

Close the lid and cook for 2 min at low level. 

After the cooking time, remove the pressure cooker away from heat, quickly remove steam and open when the...

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Method.

Melt the butter in the pressure cooker and fry the mushrooms. Briefly cook the onion.

Put the sole fillets on top of the onion and sauté. 

Pour the red wine over the fish.

 

Close the lid and cook for 2 min at low level. 

After the cooking time, remove the pressure cooker away from heat, quickly remove steam and open when the pressure is gone completely.

Put sole fillets in a preheated dish. 

Refine sauce with cream, add the parsley, season and simmer briefly.

 

Put the fish on the plate, pour the sauce over the fish and serve with rice or boiled potatoes.

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Ingredients 4 persons
  • 200g fungi
  • 1 small peeled and finely chopped onion
  • 600g fillets of sole fish well-seasoned
  • 1 dl of white wine
  • 1 tablespoon of butter
  • 3 tablespoons of cooking cream
  • 1 tablespoon parsley chopped finely
Recipes. The Cook & Chef Institute