Sole fillets spread with prawns

Ingredients:6 people

• 300 g sole filleted each (keep the trimmings and bones)
  6
• small prawns
  30
• butter
  20g
• For the stuffing:crushed walnut kernels
  80 g
• shallots
  2
• button or chanterelle mushrooms
  100 g
• cooked prawns
  100 g
• chives
  10 sprigs
• olive oil
  2 tablespoons
• For the sauce:minced onion
  1
• carrot slices
  1
• Slivered button mushrooms
  200 g
• chicken broth
  50 cl
• yellow wine from Jura or dry white wine
  10 cl
• olive oil
  2 tablespoons
• salt, ground pepper
  
• butter
  30g

Preparation:

Sole Preparation:

Season the sole fillets and place them in a baking dish. Book cool.

Shell the small shrimp

Stuffing preparation:

Remove the earthy stem from mushrooms

Run them under cold water and pat them dry

Shell the prawns

Peel the shallots and slice them

Cut chives with scissors

In a food processor, chop the shrimp with the shallots, mushrooms, walnut kernels, chives and olive oil. Season and set aside.

Making the sauce:

In a cast iron casserole, heat the oil

Add the trimmings and bones of the soles with the onion, carrot and mushrooms. Season

Fry over high heat for 3 minutes

Add the wine. Mix

Let it reduce for 2 minutes then pour in the chicken broth

Simmer over low heat for 30 minutes

Strain the sauce through a sieve or through a fine strainer over a saucepan

Reduce over high heat until thickened

Reduce the heat and add the butter little by little, while whisking

Adjust the seasoning

Finishing and dressing:

Preheat the oven to fan-assisted heat at 240°C

Spread the shrimp stuffing over the sole fillets and bake for 6 minutes

Fry the peeled prawns in a pan with the butter over high heat for 1 minute. Season

Place the sole fillets on the plates and the sautéed prawns around

Drizzle with sauce and garnish with chives.

Source:Ducasse's kitchen by Sophie