1/2 cup dry white wine1/2 cup water
4 fillet of sole, or most any white fish you like
1 Tbsp flour
2 Tbsp butter, at room temperature
1/4 tsp dill weed, dried or minced
1 large can very nice mushrooms, drained
1 Tbsp fresh chives, minced
Put wine and water in a large non-stick skillet for which you have a top. Bring to a boil and add the fish , neatly distributed. Reduce heat to a simmer and cover. Poach for about five minutes. When fish has cooked through, remove carefully with a slotted spatula to a platter, cover with foil and keep warn in a warm oven.
Meanwhile, mix together the flour and butter with a fork to make a Buerre Manier. Whisk the Buerre Manier into the stock over medium heat until a nicely thickened sauce forms. Adjust thickness with water if necessary. Stir in the dill and mushrooms to heat through. Plate each fish filet and top with mushroom sauce. Sprinkle each fillet with chives.
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