Filets de Sole Olga, also called « Otéro » (Fillets of Sole Olga)

Ingredients

• sole fillets
• Hollande potatoes
• fumet de poisson
• shrimp tails
• sauce Vin blanc
• sauce Mornay
• grated cheese

Instructions

1. Bake the Hollande potatoes in the oven in advance.
2. Lift off a piece of the skin and hollow each potato out to make a kind of case.
3. Fold the fillets and poach them with a little excellent fumet de poisson.
4. Bind the shrimp tails with sauce Vin blanc and put a spoonful in the bottom of each case.
5. Set a poached fillet on this garnish and cover with sauce Mornay, enough to fill the case.
6. Sprinkle with grated cheese and glaze briskly.
7. Dress the fillets on a napkin as they come from the oven.