Filets de Sole Rosine (Fillets of Sole Rosine)

Ingredients

• sole fillets
• white wine
• butter
• sauce au Vin blanc
• reduced tomato purée
• small tomatoes the size of a walnut
• sole mousseline forcemeat

Instructions

1. Poach the fillets at full length with white wine and butter, then dress them.
2. Add a quarter of reduced tomato purée to sauce au Vin blanc and coat the fillets with it.
3. Empty and season the small tomatoes and poach them in the oven with a scrap of butter.
4. Mould quenelles of sole mousseline forcemeat with a coffee spoon and set one upright in each tomato, lightly coated with sauce au Vin blanc.
5. Surround the fillets with the garnished tomatoes.