Sole Medallion with foie gras

Step 1

Preparation of sole: - Fillet of sole, beat well, season with salt and pepper, lay thin slices of foie gras on top and roll.

Preparation of potatoes: - Peel, wash and cut potatoes into pieces and put them to cook in a pan of salted water for about 15 minutes. - After this time drain and mash the potatoes using a fork, then gradually add the butter, stirring gently, add the chopped truffle and then adjust the seasoning.

To make sauce: - Put in a small saucepan shallots, mushrooms (washed and sliced) ​​with a little butter and sweat to get a slight blonde color.

- Add the port and let reduce by half, then put the fish stock by reducing. Also add the veal stock and simmer gently.

- After cooking strain the sauce through a chinois and add seasoning, then thicken slightly in butter. - Reserve the sauce serve hot.