Twice-Cooked Sole Meuniere with Red Wine and Thyme

Method

1. Bloom unsalted butter in a little oil until aromatic to build the base.

2. Stir in shallots and cook down into a thick, fragrant paste.

3. Add the main ingredients and enough liquid to simmer gently.

4. Let the sole meuniere simmer until tender and the flavors meld.

5. Finish with shallots, check the seasoning, and serve over rice or bread.