Cut the sole fillets into goujonnettes.
Peel and white glaze the baby onions and Paris mushrooms, to do this place the baby potatoes in a flat sauté pan, cover up with water and 15 g of butter + a tablespoon of sugar.
Salt and pepper from the mill.
Cook over low heat until the liquid has completely evaporated, do not brown.
Dice the tomatoes.
Melt the chopped shallots in a little butter, deglaze with the wine vinegar, let reduce, and add the white wine, let reduce almost dry and add the port, after another reduction, lengthen in the stock, poach the soles in it 4 minutes and add the scallops for 1 minute, pat dry on absorbent paper. keep warm.
Cream the sauce and strain.
Arrange the goujonnettes and walnuts with the bells and mushrooms.
Bring the sauce to a broth, adjust the seasoning and whisk in the butter off the heat.
Sprinkle with diced tomatoes, salt and pepper.
Coat the goujonnettes and the scallops and sprinkle with the chopped chives.
Note:preferably use "button" mushrooms.
A creation of Chef Hubert
Happy Holidays everyone
