PREPARATION

Preheat the oven voor to 200°C.

Shrimp broth: Prepare the broth according the recipe in the link. Strain the stock through, this provides the basis for the white wine sauce.

Sole: Beat skin side of the tongilets flat but softly so that the fibers break. Fold the sole fillets in 3 by first tail inward folds and then the head. Lay the tongues in an ovenproof dish and season well built unbuttered with salt and pepper. Moisten with a good dash of shrimp broth and some white wine. Cover with aluminum foil and cook in a preheated oven at 200°C +/- 8 minuten.Haal the dish from the oven, check the garing and let rest for a moment.

Braised leeks: In meanwhile cut the leek into brunoise and cook in melted butter. Season with salt and pepper.

White wine sauce: Cut the mushrooms into thin strips and cook in a pan with butter. Season with salt and pepper. Peel the tomatoes, remove the core and seeds and cut into small cubes. Press the juice of half a lemon over the pan with fried mushrooms. Sauté the shallot in butter and extinguish with a dash of white wine and Noilly Prat. Boil almost dry. Moisten with the shrimp broth and reduce by 1/3. Add cream and cook back insert 3 tablespoons of the juice of the tongue far. Add the tomatoes and mushrooms and cook just a bit warm. Add lastly the shrimp and chopped curly parsley. The sauce is now ready to serve.

Dress the tongue with some shrimp and chopped curly parsley and pomme chateau.