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. It can be substituted by a good California Chardonnay. The recipe serves 4, but should be tripled for a 12 guests group.

4 tbsp olive oil
4 tbsp minced onion
2 garlic cloves finely minced
2 tbsp 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 tbsp 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 tbsp heavy cream
1 tbsp minced parsley

Heat 2 tbsp of oil in a skillet. Add the onion and garlic and sauté until the onion is wilted. Sprinkle in the 2 tbsp 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.