Difficulty:[usr 2]
Rinse the sole fillets and poach them in lightly salted simmering water for about 4 minutes. Drain.
Boil the leeks and sliced onions in water for about 12 minutes. Place them in a blender and incorporate 50 g of butter; give 4 turns of the pepper mill.
Heat the peeled prawns over low heat, 2 to 3 minutes, in the water used to cook the sole fillets.
Arrange on each of the plates:the leek-onion purée in the centre, the sole fillets in a cross on top, the prawns around. Spread with salted, peppery and lemony melted butter.
Chop the sorrel raw. Sprinkle it over the sauce and serve.
Recipe by Bernard Loiseau.
