Filets de Sole à la Printanière (Fillets of Sole Printanière)

Ingredients

• sole fillets
• fumet de poisson
• mushroom cooking liquor
• 2 spoonfuls asparagus tips
• cream
• sauce Béchamel
• Beurre printanier
• potatoes
• carrots
• turnips
• Consommé

Instructions

1. Fold the fillets and poach them with fumet de poisson and mushroom cooking liquor.
2. Arrange them in a turban.
3. Bind 2 spoonfuls of asparagus tips with cream and garnish the middle with them.
4. Finish sauce Béchamel with Beurre printanier and coat the fillets with it.
5. Cook the potato balls à l'anglaise.
6. Scoop the carrots and turnips with a round spoon, cook them in Consommé and glaze them.
7. Surround the fillets with the potatoes, carrots and turnips.