Sole au Champagne (Sole Poached in Champagne)

Ingredients

• sole
• 2 décilitres Champagne
• 1 décilitre fine Velouté de poisson
• 30 grammes butter
• julienne of fillets of sole prepared as for the Sole au Chambertin

Instructions

1. Poach the sole with 2 décilitres of Champagne.
2. Reduce the cooking wine by half.
3. Thicken it with 1 décilitre of fine Velouté de poisson and complete with 30 grammes of butter.
4. Coat the sole with the sauce and glaze it.
5. Arrange at each end a bouquet of julienne of sole fillets prepared as for the Sole au Chambertin.