Recipe: Sole Fillets in Ballottines

1 In a bowl, carefully mix your duxelles with your cubes of cooked foie gras.

2 On your work surface, lay out your sole fillets, beat them lightly, then season with salt and freshly ground pepper.

3 In the center of each sole fillet, place a tablespoon of duxelles, then fold both sides over like a small ballottine and place in the fridge.

4 Preheat your oven to 210 °C (410°F) (gas mark 7).

5 Take an ovenproof shallow dish, butter it generously, then place your 8 ballottines in the center with the seams facing down, arrange the small mushrooms around them with your finely chopped shallots, and pour the Sauternes, fish stock and fresh cream over your soles, season with salt and pepper, bring to a boil on the stovetop and place in the oven for 8 minutes of cooking.

6 Your soles are now cooked. Using a spatula, carefully remove your ballottines and place them in a shallow dish, drain your small mushrooms and finely chopped shallots and arrange them attractively around them, cover with aluminum foil to keep warm.

7 Strain your cooking liquid and reduce it by one third so it becomes a light sauce, add the liquid released by your soles and bring to a good simmer. Your sauce should coat the back of your spoon, add a pinch of Cayenne pepper and a few drops of lemon juice.

8 Set your oven to grill mode.

9 Now, off the heat, whisk your egg yolks with a touch of fresh cream and pour into your hot sauce without stopping whisking, then with a small ladle, coat your sole dish and place under the grill until it glazes (gratinates) and serve immediately.

My favorite garnishes: small turned cucumbers, blanched and creamed, baby carrots coated in salted butter, spinach just wilted in brown butter.