Sole à la Rouennaise

Ingredients

• sole
• 1 décilitre red wine
• 2 small shallots
• 20 grammes butter
• mussels
• oysters
• shrimp tails
• small cooked mushrooms
• Sauce Demi-glace
• butter
• 4 small smelts

Instructions

1. Poach the sole with 1 décilitre of red wine, 2 small chopped shallots and 20 grammes of butter.
2. Drain the sole and arrange it on the serving dish.
3. Surround it with mussels and oysters, poached and bearded, shrimp tails and small cooked mushrooms.
4. Strain the cooking liquor and reduce it.
5. Bind it with a few spoonfuls of Sauce Demi-glace and finish it with butter.
6. Coat sole and garnish with this sauce.
7. Remove the heads from 4 small smelts, sauté them à la Meunière and arrange them around the sole.