Ingredients (serves 4)

• 6 fillets of sole

• 200 g salmon

• 1 leek

• 2 celery branches

• 1 carrot

• Dash of oil

• Shallot

• 1 bottle Petrus Triple

• Pepper and salt

• 250 g butter

• 3 yolks

• Lemon juice from halve a lemon

• A pinch of cayenne pepper

Preparation

Plate arrangement

• Arrange the hot vegetables in the middle of the plate.

• Put the fish on top and pour over half of the sauce.             

1. Fillet the sole and salmon fillet.

2. Season the fillets of sole with pepper and salt.

3. Wash the leek and cutting in long, thin stripes. Put briefly in boiling water. Drain and rinse under running.

4. Dice cut the salmon in 8 equal pieces.

5. Put the salmon diced the fillets of tongue and roll up.

6. Tie the rolls with two stripes of blanched leek. Cut these rolls in two.

7. Cut shallot finely.

8. Rinse the carrot, celery and the rest of the leek.

9. Cutting the vegetables in thin stripes and putting them briefly in boiling water with a dash of Triple and spices. Pour off after a few minutes pour off.

10. Preheat the oven preheats at 200 degrees.

11. Grease the backing tray ovenware with a dash of oil and sprinkle with shallot.

12. Put the rolls of sole side by side on the baking tray, sprinkled with a dash of petrus triple beer and cover up with tin foil.

13. Put the tray with the fish in the oven for 15 minutes.

14. Pour the beer in a pan fire boil down at high temperature till ¼.

15. Melt the butter in another pan on a low fire.    

16. Reduce the heat of beer.

17. Beat the beer with the yolks and add the melted butter drop by drop.

18. Finally season with the lemon juice, a pinch of cayenne pepper and salt.