Sole à la Jules Janin

Ingredients

• sole
• Rhine wine
• Mirepoix bordelaise
• truffled Sauce Duxelles
• 8 large mussels
• 4 thick slices of truffle
• crayfish tails
• 1 décilitre Sauce Tortue
• 30 grammes Beurre d'écrevisse

Instructions

1. Score the sole and poach it in Rhine wine with a slight addition of Mirepoix bordelaise.
2. Drain the sole and fill the opened side with very much reduced truffled Sauce Duxelles.
3. Turn the sole over onto the serving dish.
4. Surround it along the sides with 8 large poached and bearded mussels and 4 thick slices of truffle.
5. Arrange 4 crayfish tails at each end.
6. Add the reduced cooking liquor, including the Mirepoix, to 1 décilitre of Sauce Tortue, and finish it with 30 grammes of Beurre d'écrevisse.
7. Mask the sole and the garnish with this sauce.