Sole à la Deauvillaise (Sole with Onion and Cream)

Ingredients

• sole
• 1 medium onion
• butter for stewing the onion
• 1 and a half décilitres cream
• butter the size of a walnut
• 40 grammes butter
• small lozenges of puff pastry

Instructions

1. Stew the sliced onion in butter without letting it colour.
2. Poach the sole with the onion, 1 and a half décilitres of cream and a piece of butter the size of a walnut.
3. Dish the sole up and keep it hot.
4. Pass the cream and onion through a tammy.
5. Work the coulis up with 40 grammes of butter and coat the sole with it.
6. Surround the sole with a border of small puff-pastry lozenges baked blind.