Sole Fillets à la Mirabeau

Ingredients

• Sole fillets
• Fish fumet
• Sauce au Vin blanc
• Sauce Génevoise
• Anchovy fillets
• Truffle
• Tarragon leaves

Instructions

1. Poach the fillets at full length with fish fumet.
2. Coat half with sauce au Vin blanc and half with sauce Génevoise.
3. Arrange them alternating the two colours, with a strip of anchovy fillet between each.
4. Set a slice of truffle on the white-sauced fillets, and two blanched tarragon leaves laid crosswise on the brown-sauced ones.