Fillets of Sole Victoria

Ingredients

• sole fillets
• fish fumet
• 100 grammes spiny lobster (langouste) flesh
• 30 grammes truffle
• Sauce Victoria

Instructions

1. Fold the sole fillets and poach them in fish fumet.
2. Arrange them in a turban.
3. Dice 100 grammes of spiny lobster flesh and 30 grammes of truffle and garnish the middle of the turban with them.
4. Coat fillets and garnish with Sauce Victoria and glaze briskly.