Yannick Alléno & Michel Chapoutier

SERVES 4 PEOPLE

SOLE

1 x 800 g sole fillet

SOLE FISH STOCK

20 cl white wine, 1 button mushroom, 1 shallot, 1 parsley stalk

CRAYFISH

1 l water, 25 cl white vinegar, 1 carrot, 1 shallot, 1 pinch of coarse salt, 8 crayfish

GARNISH

4 button mushrooms, 12 g black truffle

GLAZE FOR THE SOLE

4 oysters, 20 g butter, 15 g whipped cream

FINAL STEPS AND PRESENTATION

20 g butter

SOLE

Wash the sole, remove the skin and fillet the fish, put aside the bones to use in the stock later. Trim both ends of the fillets.

SOLE FISH STOCK

Make a fish stock using the fish bones, white wine, mushrooms, shallot and parsley stalk. Cover with water. Cook on low heat for 20 minutes and then leave to infuse for 20 minutes. Pass through a fine conical sieve. Keep half of the fish stock for cooking the sole, and the other half for the glaze.

CRAYFISH

Mix the vinegar and water together and bring to the boil. Add the vegetables (carrot, shallot), season with salt and cook for 20 minutes. Purge the crayfish and then cook for 2 to 3 minutes in the seasoned water. Peel the cooked crayfish.  Dice the crayfish tails.

GARNISH

Peel the button mushrooms and truffle, cut into small cubes.

SOLE GLAZE

Take 50 cl sole fish stock and reduce it in a pan, to12.5 cl. Open the oysters and drain the juice off into a recipient.  Emulsify the reduced fish stock with butter. Add the oyster juice, then the whipped cream.

FINAL STEPS AND PRESENTATION

Poach the sole fillets for 4 to 5 minutes in the remaining fish stock. In a pan, cook the diced mushrooms in butter. Add the diced crayfish tails and truffle to the pan. Place the sole fillets in shallow dishes. Glaze the fillets and then gratinate them under a salamander. Top each fillet with the diced mushrooms, crayfish and truffle garnish.