Fillet of Lemon Sole in Mustard Foam

Grease a shallow gratin dish with butter. Cut the leek into fine strips (or rings). Spread evenly with the shallots in the gratin dish. Sprinkle marjoram and thyme on top.

Rinse the lemon sole fillets with water, dry them, season with pepper, season with salt, wrap them skin side in and place them on the bed of leek and shallots. Pour on the wine.

Brush a piece of parchment paper with the remaining butter. Place the buttered side down on the fillets and steam them in the oven at 180 °C for about 15 min until tender.

Pour the liquid from the gratin dish into a saucepan and cook at a high temperature. Add whipped cream, half the mass of tarragon and the soup cubes. Cook again until the sauce is creamy. Mix in the mustard and season with salt and pepper. Spread evenly over the fillets. Place in the turned off oven for 5 minutes. Sprinkle with the remaining tarragon.

Serve with saffron rice.

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