Sole Fillets Mignonnette

Ingredients

• Sole fillets
• Butter
• Potatoes
• 8 or 10 slices fresh truffle
• Light meat glaze
• 15 grammes butter
• A few drops of lemon juice

Instructions

1. Divide each fillet in two on the slant, cook them in butter and arrange them in a hot timbale.
2. Cook the pea-sized scooped potatoes in butter and surround the fillets with them.
3. Warm 8 or 10 slices of fresh truffle in a little light meat glaze and arrange them on the fillets.
4. Mount that meat glaze with 15 grammes of butter and add a few drops of lemon juice.
5. Pour it over the fillets and their garnish and serve very hot.