Filets de Sole à la Paysanne (Fillets of Sole Paysanne)

Ingredients

• fillets of 3 soles
• 2 small carrots
• 2 spring onions
• 1 small stick of celery
• 1 white of leek
• salt
• sugar
• butter
• lukewarm water
• 1 spoonful fresh green peas
• 1 spoonful French beans
• 90 grammes butter

Instructions

1. Shred the carrots, spring onions, celery and leek white paysanne-fashion and season them with salt and sugar.
2. Stew them slowly in butter, moisten with lukewarm water just to cover, then add the peas and the French beans.
3. Finish cooking them while reducing the liquid.
4. Season the sole fillets and lay them in the bottom of a buttered earthenware dish.
5. Cover them with the vegetables and their cooking liquid and poach them.
6. Tilt the dish to run the cooking liquid into a sauteuse, reduce it to 1 décilitre and mount it with 90 grammes of butter.
7. Pour the sauce back into the dish.