Turbotin à la Mirabeau (Small Turbot with Vin Blanc and Genevoise Sauces)

Ingredients

• turbotin (small turbot)
• court-bouillon with Sauternes
• sauce Vin blanc
• sauce Genevoise
• anchovy fillets
• truffles
• blanched tarragon leaves

Instructions

1. Poach the turbotin in a court-bouillon with Sauternes.
2. Drain it and set it on the serving dish.
3. Coat it with sauce Vin blanc and sauce Genevoise, laid in alternating bands across the width of the fish.
4. Lay thin strips of anchovy fillet between each band of sauce.
5. Decorate the white-sauced bands with slices of truffle and the brown-sauced bands with blanched tarragon leaves.