Fiche recette

Préparation pour 0 personnes.

Saison : toutes

Ingrédients

• 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

Préparation

Choose 2 beautiful soles weighing 600–700 g each and have them filleted by the fishmonger.

1. Cook the oysters in their own liquid for a few seconds and set them aside.
2. Cut the porcini mushrooms and artichoke bottoms into small cubes.
3. Sauté 1 finely chopped shallot in butter, add the artichokes and porcini, cover and cook for 10 minutes.
4. Butter an ovenproof dish, place the folded sole fillets inside. Sprinkle with the remaining chopped shallots.
5. 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.
6. Fill the puff pastry shells (vol-au-vent) with the porcini and artichoke mixture, top with the oysters, and heat through.
7. 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.
8. Place an oyster-filled vol-au-vent on each plate.