and stewed cucumbers
1 Fillet your 8 sole fillets and cut them diagonally in 2 (you then obtain 16 half pieces of fillets), and set aside.
2 Blanch the 4 tomatoes (make a cross on the round side, dip for 10 seconds in boiling water then cool and remove the skin). Cut them in 4 and remove the seeds then cut them into mirepoix (large cubes).
3 For the cucumbers, peel them, then cut in 2 lengthwise, remove the seeds and cut into large julienne (thickness and size of a small finger).
4 In a saucepan, sweat the cucumbers and tomatoes in butter, salt, pepper, cover and slowly let simmer for 20 minutes then set aside.
5 For the mushrooms: peel them, then wash them quickly and slice them finely then pour them into a saucepan with 1/2 lemon juice, 1 dl of cream, salt and ground pepper. After 5 minutes of boiling, drain the mushrooms keeping the cooking liquid.
6 In an ovenproof dish, lay out your
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