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SOLE AND SMOKED SALMON
Have your fishmonger remove the backbones from the soles, without detaching the fillets from the head and tail. Reserve the bones. Place a slice of smoked salmon where the backbone was in each of the soles. Refrigerate. In a medium saucepan place the bones and half the court bouillon and bring to a boil. Reduce heat and simmer 20 minutes. Strain and cool. Preheat the oven to 250F. Butter a roasting pan and place the soles in it. Pour the court bouillon over the fish. Bring to a simmer and cook the fish for 8-10 minutes. Transfer the soles to a platter and keep warm in the oven. In a small bowl whisk together the egg yolks and crÅme fraöche. Stir the crÅme fraöche into the poaching liquid and heat gently but do not boil. Season with salt and pepper and a squeeze of fresh lemon juice. Garnish the platter with lemon slices before serving.
