Sole Fillets à la Miramar

Ingredients

• Sole fillets
• Butter
• 12 rounds of aubergine
• Flour
• Riz Pilaw
• Beurre noisette

Instructions

1. Divide each fillet into 3 escalopes, season them and cook them in butter.
2. Cut 12 rounds of aubergine half a centimetre thick, season them, pass them through flour and sauté them in butter, keeping them crisp.
3. Line the sides of a low timbale with a layer of riz Pilaw a centimetre and a half thick.
4. Sauté the escalopes and the aubergines together for a moment and arrange them in the middle.
5. Just as it goes to table, sprinkle with Beurre noisette.