Recipe: Glazed Sole Fillets à la Néva

Cooking vegetables in the English manner:
1/ In 2 pots pour 1.5 liters of water, bring to a boil then salt and pour into one the diced carrots and turnips cooking 9 minutes and, in the other the diced green beans cooking 5 minutes then add the small peas cooking an additional minute cool your vegetables under cold water. Drain them and reserve them on a covered plate.
Cooking the sole fillets:
1/ On your work surface mince (with the tip of a knife) your sole fillets salt pepper, then roll them with the flesh side outward, place them in your sauté pan pressed against each other, add your minced shallot your white wine and your cream salt and pepper then cover for a cooking time of 8 minutes, then remove your sole fillets let them cool and reduce your cooking by 1/3.
2/ Then strain your sauce which should have thickened by crushing the shallots well then return it to the heat. In a bowl of cold water immerse your gelatin sheets then add them to your cooking stirring with a whisk (for agar-agar at boiling count 1 minute then remove from heat)
3/ Trim your fillets (so that they remain straight) then place them on a rack with a plate underneath heading to the fridge (10 minutes) during this time your sauce will cool, it will become a "hot cold" sauce (be careful it should not be set but just before, when it is still flowing) then remove your sole fillets and coat them with this sauce return 5 minutes to the cold then coat a second time.
There you have it, they are ready, heading to the fridge for the rest of the proceedings.
4/ Heat very gently 2 tablespoons of your sauce, then place it in a large salad bowl stir well until it becomes warm, add your mayonnaise stir and pour your cooked vegetables mixing them with a spoon, adjust the seasoning and