Sole à la Parisienne

Ingredients

• sole
• white wine
• mushroom cooking liquor
• butter
• Sauce Vin blanc
• 6 slices of truffle
• 5 rounds of cooked mushroom
• 4 medium crayfish

Instructions

1. Poach the sole with white wine, mushroom cooking liquor and butter.
2. Arrange the sole on the serving dish.
3. Reduce the cooking liquor and add it to a Sauce Vin blanc; coat the sole with this sauce.
4. Set 6 slices of truffle and 5 rounds of cooked white mushroom in a line along the middle of the sauced sole, alternating them.
5. Complete with 4 medium trussed crayfish arranged at the ends and sides of the dish.