This is a recipes from the book of Maestro Martino da Como, written in 1470.
No weighs of ingredients listed ( soles, bread, pears, white wine, butter, ginger)
Cook the pears in white wine together with the bread. Filter through a cheese cloth, then pour in a skillet and cook again to reduce.
Add the sole fillets.
In another skillet heat the butter and cook the fresh ginger in it.
Serve the fish fillet in their own sauce, spreading the ginger butter on top.