Sole With Mascarpone

Preparation:

Preparation: Sprinkle the sole fillets with salt and pepper (have them prepared directly by the fishmonger), brown them with 30 g of butter with a few sage leaves, make a béchamel with the remaining butter, milk and flour. Away from the heat, incorporate the sole sauce, the beaten egg yolk and the chopped parsley. Mix well and finally add the mascarpone and the juice of half a lemon. Pour the sauce over the sole fillets and serve piping hot.