Instructions

1. 1.
   Crush the shallot and heat it in a pan with vinegar, water, the white peppercorns and the bay leaf. Reduce the moisture by half.
2. 2.
   Strain through a fine sieve and let the sauce cool down to 50°C.
3. 3.
   Add the egg yolk, heat it up and beat it with a whisk.
4. 4.
   Add the butter drop by drop while stirring continuously.
5. 5.
   Season to taste with lemon juice and salt.
6. 6.
   Fillet the fillets so that they remain stuck together to make two double fillets (help is available from the regional fishmonger).
7. 7.
   Then grill the sole only very briefly.
8. 8.
   Cook the sweet potatoes and bake them in the oven in a pan with water, butter, salt and pepper, then mash the potatoes.
9. 9.
   Peel the parsnips, divide them into quarters and cook them with some water and butter.
10. 10.
    Do not use the dark green part of the leek, but cut the rest into chinoise.
11. 11.
    Slowly cook the washed vegetables with salt and pepper.
12. 12.
    Wash the chanterelles and cook them slowly with butter, a chopped shallot and chives.