Sole Fillets Stuffed with Bresse Bleu Cheese fine and flavorful

1 Preheat the oven to 410°F (210°C) (th.7).

2 Pat the sole fillets dry on absorbent paper and cut the Bresse Bleu in half.

3 Cut half of the remaining Bresse Bleu into 8 quarters.

4 Wrap each quarter of Bresse Bleu with a sole fillet and secure with a wooden skewer.

5 Melt the butter in a pan, brown the finely chopped onions and add the madeira or port.

6 Bring to a boil then add the remaining half Bresse Bleu, stripped of its rind and cut into pieces.

7 Pour in the stock and cream, bring to a boil and reduce until a smooth sauce is obtained.

8 Place the stuffed sole fillets in a dish and pour the sauce over them.

9 Cook in the oven for 15 minutes until golden.