Sole Cléopâtre

Ingredients

• sole
• whiting forcemeat with cream
• 4 spoonfuls white wine
• 4 spoonfuls mushroom cooking liquor
• 20 grammes butter
• Sauce Vin blanc
• 23 grammes fine julienne of truffle

Instructions

1. Bone the sole.
2. Stuff it with truffled whiting forcemeat with cream and reform it into shape.
3. Poach it with 4 spoonfuls of white wine, as much mushroom cooking liquor and 20 grammes of butter.
4. Dish the sole up and reduce the cooking liquor.
5. Add the reduced cooking liquor and 23 grammes of fine julienne of truffle to Sauce Vin blanc.
6. Coat the sole with this sauce and glaze it.