Have your fishmonger prepare the sole fillets. Make a stock with the bones, carrot and leek, bouquet garni, salt, pepper and 1 pint of water. Cook uncovered for 45 minutes and reduce. Put the shallots and the tomato into a buttered ovenproof dish. Top with the folded sole fillets (skin side toward the inside). Pour in the white wine and the stock to just barely cover. Season and poach in the oven for 10 minutes. Make a Hollandaise sauce with the butter and the egg yolks and keep warm in a double boiler. Cook the noodles in a lot of boiling salted water. Drain. Put into a high-sided frying pan. Add the cream. Salt, pepper and heat. Put the sole fillets over the noodles. Reduce the sole fillet cooking juice and add it to the Hollandaise sauce. Coat the sole fillets with this sauce. Put under a grill for 5 minutes until golden and serve immediately.
