For garnish:
Mushrooms 4
Cherry tomatoes 4
Butter
Leek 50g
Butter 30g
Heavy cream 120cc
Chervil Small amount
Chive Small amount

1. Put some salt on your fingers so that they won't slip, and skin the sole. Cut each sole into 4 fillets and the backbone. Press the sides that had skin on of each set of two fillets together and roll. Sprinkle with salt and pepper.

2. Mince the shallot.

3. Coat a pan with butter and place the shallot, mushrooms and sole in it. Add the white wine and fish stock. Place a piece of parchment paper over the surface as an inner lining. Put the lid on the pan and cook over medium heat. After the ingredients are cooked thorough, remove the sole and mushrooms. Keep them warm.

4. For the sauce, boil down the stock in the pan to 1/3, and add the heavy cream. Then, boil down again to half, and strain. Stir in the butter and season with salt and pepper.

5. Cut the leek into 7-8cm long strips and fry them in butter. Add the heavy cream and boil down a little. Season to taste. Dip the cherry tomatoes in boiling water and peel the skin off. Cut them into smaller pieces, top with butter and heat in an oven.

6. Place the leek on a serving dish, and the sole on it. Garnish with the tomatoes, mushrooms and chive, and pour the sauce over the dish.