Skin and fillet the sole. Rinse the fillets, parry them i.e.
h. Remove skins, bones and unwanted fat. Dry with kitchen roll and carefully plait with kitchen cleaver. Place in the refrigerator to cool. Peel and chop the shallots.
Clean and remove the stems from the mushrooms. Cut the mushroom heads – they should be white and firm – into fine slices and these in turn into fine strips. Finely chop the stems. Peel the prawns and put them in the refrigerator to cool.
In a Reindl, lightly sauté the chopped mushroom stems and the shallots about 20 grams of butter. Extinguish with 100 milliliters of sparkling wine or champagne and add the chicken stock. To improve the flavor, you can also add the waste after paring the fish, i.e. bones, skin. Simmer for 15 to 20 minutes on low heat, then strain through a sieve.
Reduce the broth in a small bowl and whisk in 30 grams of ice-cold butter to thicken.
Season with salt, pepper and perhaps two drops of fresh juice from a lemon. Briefly sauté the mushroom strips in a frying pan about 20 grams of butter, season with salt and season with pepper. Melt about 20 grams of butter in a frying pan. Shortly before serving, sauté the sole in it on both sides until tender and while braising, about ten seconds after you’ve cooked the sole in the frying pan, add