Sole Fillets Ismaïla

Ingredients

• Sole fillets
• 125 grammes riz Pilaw
• 125 grammes peas
• 15 grammes sweet pepper
• Butter
• Fish fumet
• 50 grammes fresh butter

Instructions

1. Add to the 125 grammes of riz Pilaw the 125 grammes of freshly cooked peas, unrefreshed, and the 15 grammes of diced sweet pepper.
2. Arrange this rice as a border in a deep dish.
3. Fold the fillets and poach them in butter.
4. Arrange them in the middle of the border.
5. Reduce the fish fumet, mount it with 50 grammes of fresh butter, and coat the fillets with it.