Filets de Sole Réjane (Fillets of Sole Réjane)

Ingredients

• sole fillets
• white wine
• butter
• 1 spoonful glace de poisson
• 25 grammes Beurre de cresson
• 25 grammes fine butter
• pomme Duchesse mixture

Instructions

1. Poach the fillets at full length with white wine and butter.
2. Arrange the fillets in a turban.
3. Reduce the cooking liquid, add a spoonful of glace de poisson and mount it with 25 grammes of Beurre de cresson and 25 grammes of fine butter.
4. Coat the fillets with this sauce.
5. Pipe rosettes of pomme Duchesse with a bag fitted with a large fluted tube, gild them and colour them in the oven at the last moment, and surround the fillets with them.