Champenoise de sole
Champenoise de sole gratinée Restaurant Le Cabouillet à Lisle Adam
Ingredients
- 2 sole fillets
- 8 special oysters
- 250 g of porcini mushrooms
- Cream
- 6 egg yolks
- 30 cl of champagne
- 2 artichoke bottoms
- 2 shallots, butter
- 4 puff pastry shells to fill
Preparation
Choose 2 beautiful soles weighing 600–700 g each and have them filleted by the fishmonger.
- Cook the oysters in their own liquid for a few seconds and set them aside.
- Cut the porcini mushrooms and artichoke bottoms into small cubes.
- Sauté 1 finely chopped shallot in butter, add the artichokes and porcini, cover and cook for 10 minutes.
- Butter an ovenproof dish, place the folded sole fillets inside. Sprinkle with the remaining chopped shallots.
- In a bowl, mix the cream and champagne, season with salt and pepper. Pour the mixture over the soles and bake at 180°C (350°F) for 30 minutes.
- Fill the puff pastry shells (vol-au-vent) with the porcini and artichoke mixture, top with the oysters, and heat through.
- When the soles are cooked, place them on each plate. Beat the egg yolks vigorously in a bowl with half a glass of champagne, pour in the cooking juices from the soles, spoon the sauce over the fillets, and place under the grill for 2–3 minutes to brown.
- Place an oyster-filled vol-au-vent on each plate.
