Fillets of Sole à la Vénitienne

Ingredients

• sole fillets
• fish fumet
• bread
• clarified butter
• Sauce Vénitienne

Instructions

1. Fold the sole fillets and poach them in fish fumet.
2. Cut thin heart-shaped croûtons and fry them in clarified butter.
3. Arrange the fillets in a turban, alternating them with the croûtons.
4. Reduce the poaching liquor and add it to the Sauce Vénitienne.
5. Coat with the sauce.