Fillets of Sole Boitelle

Ingredients

• sole fillets
• butter
• 30 grammes raw mushrooms
• lemon juice
• fumet de poisson
• 25 grammes butter

Instructions

1. Fold the fillets and arrange them in a ring in a buttered sauté pan.
2. Add 30 grammes of raw sliced mushrooms, a squeeze of lemon juice and a few drops of fumet de poisson, then poach covered.
3. Arrange the fillets in a timbale with the mushrooms in the middle.
4. Finish the cooking liquor with 25 grammes of butter and pour it over the fillets and their garnish.