Fillets of Sole Wilhelmine

Ingredients

• sole fillets
• fish fumet
• potato cases (as for « Filets de soles Olga »)
• cucumbers in cream
• Zeeland oysters
• Sauce Mornay

Instructions

1. Prepare potato cases as explained under « Filets de soles Olga ».
2. Fold the sole fillets and poach them in fish fumet.
3. Put a spoonful of cucumbers in cream in the bottom of each case.
4. Set a poached fillet on the garnish, and a fine Zeeland oyster on the fillet.
5. Cover with Sauce Mornay, glaze briskly and arrange on a napkin.