6 soles, filleted; reserve skin and bones vegetable oil
12 button mushrooms
30 ml freshly squeezed lemon juice
5 ml dried thyme
3 bay leaves
4 sprigs fresh parsley
1 onion, sliced
6 large lettuce leaves
2 ml salt
2 egg yolks
400 g soft butter, cut into 1 cm squares
Place the top of the double boiler in the fridge to chill. Heat oil in a frying pan and fry the mushrooms until lightly browned. Remove from the pan and set aside.
Measure 30 ml each of the wine and water into a medium saucepan and add the lemon juice, thyme, 1 bay leaf, 1 parsley sprig and 1 slice of onion. Simmer uncovered until reduced by half. Strain and chill.
Lay lettuce leaves in a metal or enamel oven dish. Top with the remaining onion, bay leaves and parsley, and add fish skin and bones.
Starting at the tail ends, roll up the sole fillets and secure with toothpicks. Place on the bones or lettuce leaves (if the fish touches the dish it may stick). Pour in the remaining wine and water, season with salt, cover with foil and bring to the boil on the stovetop. When the foil puffs up with steam, remove from the heat and uncover.
Remove sole rolls, place on warm plates and carefully remove the toothpicks. Keep warm.
Place the baking dish on the stovetop and boil uncovered until reduced by 80%. Strain.
Hollandaise Sauce: Place the chilled, flavoured wine reduction in the top of the double boiler with the egg yolks. Whisk in a piece of butter with a hand whisk.
Place in the base over simmering water and whisk in the butter bit by bit until the sauce thickens.
Remove from the heat and pour some of the sauce into a gravy boat.
Add 45-60 ml reduced fish stock to the remaining sauce and pour over the sole rolls. Garnish with a mushroom and place the plates under a hot grill for 1 minute.
Serve with the remaining hollandaise sauce, mashed potato and lightly cooked vegetables.
Serves 6
