Sole à la Russe

Ingredients

• sole
• 8 rounds of carrot
• 1 small onion
• butter
• parsley
• 1 décilitre water
• 25 grammes butter
• lemon juice
• 40 grammes butter

Instructions

1. Put 8 exceedingly thin rounds of fluted carrot and 1 small onion cut in very fine rings into a small saucepan and toss them in butter.
2. Add a few leaves of parsley, 1 décilitre of water and 25 grammes of butter, and cook them.
3. Pour this preparation into a deep porcelain dish.
4. Score the sole and lay it in the dish.
5. Poach the sole on the stove, basting it often with the cooking liquor, which should reduce by half.
6. At the last moment add a dash of lemon juice and 40 grammes of butter to the cooking liquor.
7. Serve the sole in the dish in which it has cooked.