Filets de Sole à la Princesse (Fillets of Sole Princesse)

Ingredients

• sole fillets
• pomme Duchesse mixture
• mushroom cooking liquor
• butter
• asparagus tips
• sauce Béchamel
• Beurre d'asperges
• truffle

Instructions

1. With a piping bag fitted with a fluted tube, pipe the pomme Duchesse mixture on a round buttered dish as a rosette with as many divisions as there are fillets.
2. Gild the rosette and colour it in the oven.
3. Fold the fillets and poach them with mushroom cooking liquor and butter.
4. Bind the asparagus tips with butter and spread a spoonful in the bottom of each division of the rosette.
5. Place a fillet on top of each.
6. Finish sauce Béchamel with Beurre d'asperges in the proportion of 100 grammes per litre of sauce and coat the fillets with it.
7. Complete with a slice of truffle on each fillet.