Recipe: Sole Fillets Stuffed with Bresse Bleu

1- Preheat the oven to 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.