Sole à la Jouffroy

Ingredients

• sole
• Pouilly wine
• butter
• cooked mushrooms
• Sauce au Vin blanc
• 4 small bouchées
• asparagus tips
• 4 slices of truffle

Instructions

1. Score the sole and poach it with Pouilly wine and butter.
2. Dish the sole up and surround it with sliced cooked mushrooms.
3. Reduce the cooking liquor, add it to Sauce au Vin blanc and work the sauce up with butter.
4. Cover the sole with the sauce and glaze it briskly.
5. Fill 4 dainty bouchées with asparagus tips bound with butter and set a slice of truffle on each.
6. On taking the sole from the oven, arrange the bouchées around it.