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

Ingredients

• sole fillets
• white wine
• mushroom cooking liquor
• butter
• 2 spoonfuls fish Velouté
• 30 grammes butter
• 3 small cooked mushrooms
• half a spoonful julienne of truffle

Instructions

1. Fold the fillets and poach them with white wine, mushroom cooking liquor and butter.
2. Arrange them in a crown.
3. Reduce the cooking liquid by a good half and bind it with 2 spoonfuls of fish Velouté.
4. Finish the sauce with 30 grammes of butter, then add the finely shredded mushrooms and the julienne of truffle.
5. Coat the fillets with the sauce and garnish, and glaze.