Croustade de Barbue Lagrene (Fish with Souffle Sauce)

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This is precisely the kind of dish you expect to find in Mary and Vincent’s book. It is essentially poached filets of sole topped with a savoury parmesan souffle on a bed of mashed potatoes. It all seems quite extraordinary but it eats quite comfortably. It is elevated somewhat by the butter and wine reduction sauce that is poured over top.

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