Credit for this sauce and method originally belong to Jacques Pepin, but Sandy made small modifications that fit within her kitchen. 

• 4 large sole fillets (about 1 ¼ lb.)
• 2 cups sliced white mushrooms
• 1/3 cup sliced scallions
• 1/2 lemon for juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup dry white wine
• 1/2 cup butter
• 1 tablespoon chopped fresh chives or parsley for garnish

Sauté scallions and mushrooms in olive oil for 1-2 minutes.

Cut each fillet in half lengthwise, removing and discarding the small strip of sinew from the center of the fillets. With the white side that touched the bones on the outside of the fillets, roll up the fillets, starting at the thick end. 

Gently place the fillets in the saucepan. Squeeze lemon over filets, add wine, salt and pepper. Bring to a boil over high heat. Cover, reduce the heat, and boil gently for about 3 minutes.

Remove the fillets. Bring sauce to a boil over high heat. Boil for a few minutes, or until the liquid is reduced to about 1/3 cup. Add the butter and mix in well with a whisk. Bring to a boil and boil for a few seconds.

Return the fillets to the saucepan and sprinkle on the chives or parsley. Baste the fillets with the sauce, then serve immediately.

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The above was good for two.  We served the sole with sliced tomatoes, steamed broccoli and small microwaved Yukon potatoes.  Broccoli and potatoes were prepared simultaneously with the fish.  With water or white wine, the meal was delicious!