Filet De Sols Walweska

SNo.	Ingredients	Quantity
1	Sole	500 gm
2	Fish fumet	200 ml
3	Langoustes	2 No.
4	Butter	30 gm
5	Black mushrooms	30 gm
6	Mornay sauce	300 ml

 Method

1.     Clean, fillet and skin fish.

2.     Poach gently in fish fumet.

3.     Boil langoustes and remove meat from tails, cutting each tail into two lengthwise.

4.     Stew meat in butter along with mushrooms with the lid on.

5.     Put fish into a pyrex dish and surround with langouste meat and mushrooms.

6.  Cover with mornay sauce and glaze quickly under a grill.