Fillets of Sole with Mousserons

I wish I could lay claim to this dish but unfortunately I must tell the truth. The first time I had it was in the restaurant of a hotel in Barbizon in France. I think it was in 1982, it was a beautiful spring day and we had lunch outside. That morning we had been to Rungis with the owner and chef and had bought the mousserons while we were there. This dish was just absolutely perfect, in fact quite stunning in its simplicity. The fact that it is a sauce made from mousserons may have somethi