Sole à la Rochelaise

Ingredients

• sole
• 1 décilitre red wine
• fish cooking liquor
• butter
• half an onion
• 2 small herring soft roes
• 4 oysters
• 4 mussels
• 3 spoonfuls Sauce Demi-glace
• 30 grammes butter

Instructions

1. Chop half an onion and cook it in butter beforehand.
2. Poach the sole with 1 décilitre of red wine, a few spoonfuls of fish cooking liquor, a piece of butter the size of a walnut and the cooked onion.
3. Drain the sole and arrange it on the serving dish.
4. Surround it with 2 small poached herring soft roes, 4 oysters and 4 bearded mussels.
5. Reduce the cooking liquor and pass it through the tammy.
6. Add 3 spoonfuls of Sauce Demi-glace and 30 grammes of butter.
7. Coat sole and garnish with this sauce.