Casserolettes de Filets de Sole ‘Lasserre’

• 2 sole (about 1 pound each) butter
• 2 shallots, finely chopped

Remove fillets from sole and cut each fillet into 3 equal pieces; arrange in a well-buttered gratin dish. Sprinkle with chopped shallots and mushroom stalks, add salt and pepper to taste, and cover with fish bones. Cover with buttered paper and poach in a hot oven (450°F. Mark 7) for 10 minutes.

In the meantime, garnish the bottom of each baked pastry shell with finely-chopped mushrooms