Sole Normande Gratinée

• 2 dover sole, filleted
• salt
• ¼ pint fish fumet (¼

Poach fillets of sole in a very little salted water for a very short time until fish loses its translucency.

Make a fish fumet (a concentrated fish stock) by simmering fish trimmings in ¼ pint water with 1 small onion, finely chopped. Add liquid from poached sole fillets, and dry white w