Sole Fillets Lady Egmont

Ingredients

• Sole fillets
• Excellent fish fumet
• 3 medium raw mushrooms
• Butter
• Lemon juice
• Salt
• Pepper
• 30 grammes butter
• 2 spoonfuls cream
• 2 spoonfuls asparagus tips

Instructions

1. Fold the fillets and poach them with excellent fish fumet.
2. Separately, cook the finely sliced mushrooms quickly with butter, lemon juice, salt and pepper.
3. Add the mushroom cooking liquor to the poaching fumet and reduce by half.
4. Add to this reduction 30 grammes of butter, 2 spoonfuls of cream, the sliced mushrooms and 2 spoonfuls of asparagus tips.
5. Arrange the fillets in an earthenware dish and cover them with the sauce and garnish.
6. Glaze in a hot oven or under the salamander.