Sole Vol-au-vent

Preparation:

Preparation: Put the frozen sole fillets, the butter and the wine in a small saucepan, bring to the boil and cook slowly for about ten minutes, stirring often to break up the fillets. Add salt and pepper and add the cornstarch dissolved in a spoonful of cold water, stirring over a not too low flame to thicken the cooking juices. Add a little chopped parsley and mix again. Fill the vol-au-vents with the sole cream and serve hot, sprinkled with more chopped parsley.