Sole Lutetia

Ingredients

• 1200 gSole fish
• 80 gButter
• 180 mlWater
• 4 gSalt
• 2 gPepper
• 120 gMushroom
• 8 gTruffle
• 160 mlCream
• 80 mlMeat broth

Instructions

1. 1

   Preparation

   • Clean the sole (if whole), rinse and pat dry. If using fillets keep or remove skin as preferred.
   • Generously butter an ovenproof porcelain or casserole dish.
   • Place the sole in the buttered dish, season lightly with salt and freshly ground pepper. Add 3 tbsp (45 ml) hot water per fish (180 ml / 12 tbsp total for 4 portions).
2. 2

   Cooking

   • Preheat oven to low–medium heat (about 150–160 °C fan or 160–170 °C conventional).
   • Bake the sole 10–12 minutes, basting occasionally with the buttery juices, until the flesh is tender and just cooked through.
   • Remove and keep warm.
3. 3

   Mushroom & Truffle Julienne (Sauce)

   • Cut mushrooms into fine julienne and shave truffle thinly.
   • Sauté mushrooms briefly in a little butter, season with salt and pepper.
   • Add cream and bring to a short simmer. Stir in meat glaze (demi‑glace or reduced beef stock) and reduce slightly until sauce is silky.
   • Fold in the truffle at the end, do not cook long to preserve aroma.
4. 4

   To serve

   • Arrange the baked sole in the baking dish or on a flat platter.
   • Top with the mushroom‑truffle cream glaze or spoon it alongside.
   • Serve immediately with steamed vegetables or a light potato side.