Ingredients: Sole, onion, beetroot, butter, celery, tomato sauce or white wine.

Cut up a small onion and fry it slightly in one ounce of butter, then add some slices of beetroot (well-washed and drained), and a little celery cut up; to this add fillets of sole or haddock, salt and pepper. Boil on a moderate on the fish kettle. When the beetroot is nearly cooked add two tablespoonsful of tomato puree and boil till all is well cooked. Instead of the tomato you may use half a glass of Chablis.