Using ingredient fish liquid from baking dish to mushroom sauce
Stuffed Fillets Of Sole With Mushroom Sauce
- 240 ml dry wine (white)
- 350 ml cream (light)
- 120 ml fish liquid from baking dish to mushroom sauce
- 85 gr mushrooms (thin sliced fresh)
- 75 gr butter
- 30 gr onion (finely chopped)
- 10 gr flour
- 45 slices secon mushroom