Sole with Oysters in Sauce Normandy

Gently roast sole in butter on both sides for 4 min. and keep warm. In a Reindl sweat the shallot in butter, mélange, add fish stock and oyster water and reduce by half. Season lightly with pepper, then add juice of one lemon and oysters.

Mix yolks with a little whipped cream, remove Reindl from the kitchen stove and whisk into it, when the sauce thickens fold in the remaining whipped cream to cool.

Serve: Serve with long-grain rice with mango cubes.

Long-grain rice with mango cubes: Make long-grain rice, season with salt, then sauté in butter and briefly add half a diced mango.

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