FILET OF SOLE IN ALBARIÑO SAUCE

The Albariño is one of the most precious wines produced in the region of Galicia. It is quite expensive, and for some, it is a heresy to use it in cooking. As we are planning to drink Albariño, courtesy of the gentlemen, during our dinner, I will use a little bit for the sauce. It can be substituted by a good California Chardonnay. The recipe serves 4, but should be tripled for a 12 guests group.

4 tb olive oil
4 tb minced onio
2 garlic cloves finely minced
2 tb flour
3/4 cup Albariño or a white dry wine of your preference.
3/4 cup fish broth (I use fish cubes dissolved in water)
1/2 cup milk
3 tb fresh lemon juice
salt and ground pepper to taste
2 cups thinly sliced mushrooms
4 Sole filets (1 1/2 lbs)
Flour for dusting
4 egg yolks
2 tb heavy cream
1 tb minced parsley

Heat 2 tb of oil in a skillet. Add the onion and garlic and sauté until the onion is wilted. Sprinkle in the 2 tb of flour, cook 1 minute, then gradually add the wine, broth, milk, lemon juice, salt and pepper. Stir until thickened and smooth. Add the mushrooms and simmer the sauce slowly, uncovered, while preparing the fish.

To make the fish, dust the fillets with flour. Heat the remaining 2 tb of oil in large skillet and saute the fillets until golden and cooked through. Remove to a warm platter.

Mix the yolks and heavy cream in a small bowl. Stir in a small amount of the hot White sauce, then return this mixture to the sauce and stir a minute or so. Pour over the fish, sprinkle with parsley and serve. Accompany with Marinated Asparagus or other vegetable.

MARINATED ASPARAGUS

3/4 lb very thin green asparagus
6 tb olive oil
3 tb Balsamic Vinegar
3 garlic cloves crushed
1/2 tsp Paprika
Salt and Pepper

Snap off the ends of asparagus and discard. Place the spears in a skillet with water barely to cover. Simmer, covered, until they are just tender, about 5-10 minutes. Drain and reserve the cooking liquid.

In a bowl, , mix the oil, vinegar, garlic, paprika, salt, pepper and 1 1/2 tb of the reserved liquid. Add the asparagus, turn to coat, cover and marinate at room temperature for about 4 hours. Serve at room temperature.