• 4 sole, 1 lb (450 g) each, skinned and filleted
• 1 oz (30 g) chopped shallots
• 2 tbsp (10 mL) white wine
• 2 tbsp (10 mL) Port
• 1 tbsp (5 mL) white Vermouth
• 2 tbsp (10 mL) fish stock
• Salt and pepper
• 1 cup (300 mL) cream 35%
• 4 oz (120 g) fresh pasta noodles
• Seasonal vegetables and truffle shavings, to garnish

1. Cook noodles until "al dente" in salted boiling water. Drain and put to one side.
2. Fold fillets by making an incision in one of the ends and inserting the opposite end into it.
3. Put fillets in frying pan. Add shallots, port, white wine, white vermouth, fish stock, salt and pepper. Cook for five minutes. Remove fillets and keep warm. Reduce stock to 3/4. Add cream, check seasoning.
4. Place warm noodles on each plate. Place fillets over noodles and cover with sauce. Garnish fillets with seasonal vegetables and truffle shavings.

4 servings
Tips: Use Dover sole, for its taste and texture