by Chef Scott McGlinchey & Amanda Meyer
Demonstrated at the 2005 Wollersheim Winery Open House.

1 small red onion, thinly sliced
1 lb. fresh asparagus, blanced and cut into 2-inch sections
1 can (14oz.) artichoke hearts, quartered
1 can (14oz.) hearts of palm
1 t fresh herbs, chopped
4 oz. butter
4 oz. Wollersheim Eagle White Wine
4 oz. clarified butter

24 oz. sole fillets, boned and skilled
1 coup flour, seasoned with salt and pepper

Hearts:Open the Wollersheim Eagle White Wine and measure out the four ounces for the sauce, and reserve the remainder of the bottle for occasional inspiration needs during the culinary process. Seek inspiration, then melt the raw butter in a sauté pan and sauté onion over medium heat for 1-1/2 minutes. Add the remaining hearts ingredients, toss and cover. Simmer for 3 minutes.
Sole: Consult Wollersheim Eagle White Wine bottle for inspiration, then dredge sole fillets in seasoned flour. Sauté in clarified butter until lightly browned on both sides.
Presentation: Divide heart mixture in four bowls and top with sauteéd sole. Open a new bottle of Wollersheim Eagle White Wine and enjoy life!