Velouté à la Mathurine (Sole Velouté with Salmon Quenelles)

Ingredients

• 250 grammes sole fillets
• Butter
• 1 litre and a half fish Velouté
• Liaison
• Salmon forcemeat

Instructions

1. Stew 250 grammes of sole fillets in butter.
2. Add them to 1 litre and a half of fish Velouté kept thin.
3. Complete the cooking gently.
4. Pass through the étamine and heat without boiling.
5. Bring to point with the liaison and butter in the ordinary proportions.
6. Garnish with small quenelles of salmon forcemeat.