Fillets of Sole Clarence

Ingredients

• sole fillets
• butter
• pomme duchesse mixture
• sauce Mornay
• fumet de poisson
• truffle

Instructions

1. On a buttered dish, pipe a rosette in a double 8 of pomme duchesse mixture, using a bag fitted with a fluted nozzle.
2. Gild it and colour it in the oven, then fill each part of the rosette with a little sauce Mornay.
3. Fold the fillets and poach them in fumet de poisson.
4. Arrange them in the compartments of the rosette with a slice of truffle on each.
5. Coat the fillets with sauce Mornay and glaze.