A classic from Fernand Point, of whom Paul Bocuse was a pupil.
- 1 sole, weighing about 1 1/2 pounds (600 g)
- 1 medium tomato
- 3 shallots
- 4 medium button mushrooms
- 7/8 cup (200 ml) white wine
- 1 egg yolk
- 7 tablespoons (100 g) butter, clarified
- Salt
- Freshly ground pepper
- 1 tablespoon whipping cream
- 2 tagliatelle nests
Instructions
Lift the sole fillets away from the bone. Blanch and skin the tomato and dice it. Peel and chop the shallots. Wash the mushrooms, cut the heads into strips, and reserve the stalks.
You can ask your fishmonger to fillet the sole and give you the head, the skin, and the bones for your stock.
Take the head, the skin, and the bones of the sole and cover with water. Cook this with the white wine, the shallots, and the mushroom stalks for 20 minutes.
This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits
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