Sole à l'Amiral (Sole with Crayfish Butter Sauce and Villeroy Garnish)

Ingredients

• 1 sole
• butter
• half an onion
• half a décilitre white wine
• half a décilitre mushroom cooking liquor
• half a décilitre fumet de poisson
• a piece of butter the size of a walnut
• sauce Vin blanc
• 150 grammes Beurre d'écrevisse
• 4 crayfish tails
• 2 small mushrooms
• 4 fine slices of truffle
• 4 mussels à la Villeroy
• 4 oysters à la Villeroy

Instructions

1. Strew half a sliced onion in a buttered baking tray and lay the sole on it.
2. Moisten with half a décilitre of white wine and as much mushroom cooking liquor and fumet de poisson; add a piece of butter the size of a walnut and poach.
3. Have ready a sauce Vin blanc finished with 150 grammes of Beurre d'écrevisse, and finally add the reduced poaching liquid to it.
4. Dress the sole and surround it with 4 crayfish tails and 2 small mushrooms.
5. Sauce the sole and the garnish, and arrange 4 fine slices of truffle on the sauce.
6. Place 4 mussels and 4 oysters à la Villeroy at each end.