Crème à la Carmélite (Cream of Whiting and Sole Soup)

Ingredients

• 100 grammes butter
• half the juice of a lemon
• 250 grammes whiting flesh
• 250 grammes sole fillet
• 1 litre sauce Béchamel
• a little fish Consommé
• cream
• 1 sole fillet
• 1 spoonful small quenelles of smelt forcemeat

Instructions

1. Stew the whiting flesh and the sole fillet with the butter and half the juice of a lemon.
2. Add this fish flesh to the sauce Béchamel, finish the cooking and pass through the étamine.
3. Complete with a little fish Consommé or milk.
4. Heat, and cream at the moment of serving.
5. Garnish with 1 poached sole fillet, very white, cut into julienne, and 1 spoonful of small quenelles of smelt forcemeat.