Sole à la Daumont

Ingredients

• sole
• whiting forcemeat with Beurre d'écrevisse
• white wine
• mushroom cooking liquor
• butter
• garniture à la Daumont
• Sauce Nantua

Instructions

1. Bone the sole.
2. Fill the inside with whiting forcemeat made with Beurre d'écrevisse and reform the sole into its natural shape.
3. Poach it with white wine, mushroom cooking liquor and a little butter.
4. Drain the sole and dish it up.
5. Surround it with a garniture à la Daumont.
6. Coat the sole and the garnish with Sauce Nantua.