Sole Velouté à la Mathurine

Ingredients

• 250 grams sole fillets
• 1.5 liters fish velouté (velouté de poisson), made light
• liaison (egg yolk and cream)
• butter (beurre)
• small quenelles made from salmon forcemeat

Instructions

1. Gently braise the sole fillets in butter. Add them to the fish velouté, keeping the mixture light and clear. Complete the cooking gently; strain through cheesecloth and heat without boiling.
2. Finish the soup with liaison and butter in standard proportions, mounting au beurre (whisking in cold butter to finish).
3. Garnish with small quenelles made from salmon forcemeat.