1 In a large enough saucepan to accommodate the fish all at once, bring the wine and Truffle to a lively simmer.
2. Slip the fish into the bouillon. Poach just until opaque, about 3 minutes, without turning.
3. Use a spatula to transfer the fish to a rack.
4. Over low heat, reduce the bouillon by half. Whisk in the flour. Whisk in cold butter piece by piece, constantly whisking over the barest simmer. The idea is to incorporate the butter without letting it melt and separate. If necessary, take the pan off the fire from time to time. When it has a silky consistency, stop adding butter. Season to taste.5Serve the sauce immediately, spooned over the sole. Rice makes a delicious accompaniment.
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