For 4 people:

800 g of sole fillets

1 tablespoon of lemon juice

Salt

Pepper

500 g mushrooms

1 onion

2 butter spoons

100 ml.
white wine

4 tablespoons of cream

1 pinch of cayenne

1/2 bunch of parsley

PREPARATION

1. Rinse the sole fillets and pat dry.
Sprinkle with lemon juice, season with salt and pepper and cut into 4 pieces.
Clean the mushrooms while they are moist, cut them into small pieces and season them. Peel and chop the onion.

2. Heat the butter and caramelize the onion. Add the mushrooms and cook about 5 minutes. Add the wine and cream while stirring. Season with salt and cayenne.

3. Roll the fillets and put them on the mushrooms.
Cook covered for about 8 minutes over low heat.
Rinse the parsley, pat it dry, and chop the leaves.
Spread them over the fillets and serve.