Sole Fillets Judic

Ingredients

• Sole fillets
• Butter
• Lemon juice
• Small half-lettuces
• Sole mousseline forcemeat
• Sauce Mornay
• Buttered meat glaze

Instructions

1. Fold the fillets and poach them with butter and lemon juice.
2. Braise and trim the small half-lettuces.
3. Arrange in a crown, each fillet set on a half-lettuce.
4. Set an oval quenelle of sole mousseline forcemeat on each fillet.
5. Coat with sauce Mornay and glaze briskly.
6. As the dish leaves the oven, surround the fillets with a cordon of buttered meat glaze.