Sole à la Dieppoise

Ingredients

• sole
• white wine
• a few spoonfuls mussel cooking liquor
• garniture à la Dieppoise
• Sauce au Vin blanc

Instructions

1. Poach the sole with white wine and a few spoonfuls of mussel cooking liquor.
2. Drain the sole and dish it up.
3. Surround it with a garniture à la Dieppoise.
4. Reduce the cooking liquor and add it to a Sauce au Vin blanc.
5. Coat the sole and the garnish with this sauce.