Fillets of sole with BRESSE BLEU

4 people


250 g BRESSE BLEU, 8 sole fillets, 200 g butter, 15 dl dry white wine, 10 cl cream, 1 lemon + 1 juice of lemon, 1 liqueur glass of Kirsch, 2 finely sliced shallots, 1 bunch of chopped chives, 1 egg yolk, 1/2 clove of chopped garlic, a few leaves of cress, 2 tablespoons flour, salt, Cayenne pepper.


Melt 100 g of butter over a low heat then add the garlic, shallots and flour but do not allow to brown. Add the white wine, the lemon juice and the cream. Season and cook for 10 minutes, stirring all the time until a smooth creamy sauce is obtained. Fold in the crushed BRESSE BLEU and allow to melt for 5 minutes. Put through a sieve. Adjust the seasoning and finish cooking, beating in a tablespoon of chives, the egg yolk and the kirsch. Keep warm over a water bath. In the remaining butter, brown the seasoned fillets of fish for 3 to 5 minutes on both sides. Pour BRESSE BLEU sauce onto 4 hot plates and arrange the fillets and sprinkle with the remaining chives. Decorate with slices of lemon and a few cress leaves.