Recipe: Sole Fillet Ballotines

1- In a salad bowl carefully mix your duxelles and your cooked foie gras dice.--

2- On your work surface spread out your sole fillets, beat them slightly then salt and pepper with the mill.

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

4- Turn your oven on to 210° (gas mark 7).

5- Take a deep ovenproof dish, butter it generously then place your 8 ballottines in the center with seams facing down, place the small mushrooms around with your minced shallots, and pour over your soles the Sauternes, fish stock and sour cream, salt and pepper, bring to a boil on the stove and place in the middle of the oven for 8 minutes of cooking.

6- There your soles are cooked, delicately with the help of a spatula remove your ballottines, place them in a deep dish, drain your small mushrooms and minced shallots and arrange them harmoniously around, cover with aluminum foil to keep warm.

7- Strain your jus and reduce by 1/3 so that it transforms into a light sauce, add the jus released by your soles then make a good broth, your "sauce" must coat the back of your spoon add a little Cayenne pepper and a few drops of lemon juice.

8- Turn your oven on to grill position.

9- Then off the heat, whisk your egg yolks with a touch of sour cream and pour into your hot sauce without stopping stirring with a whisk, then with a small ladle, coat your sole dish and place under the grill until it "glazes" (gratinates) and serve immediately.
My favorite garnishes for this dish: small turned cucumbers blanched and creamed, "new" carrots coated with half-salted butter, corn cobs