1. Clean the sole; remove the fillets and cut each one into strips;
2. infuse the buckwheat cakes in the chicken stock;
3. fry the strips of sole in foamy butter (165° C / 320° F) then drain;
4. sweat the chopped shallot in the same butter with the thinly sliced mushrooms;
5. add the white wine and reduce;
6. add to the buckwheat infusion;
7. add a half camembert with its rind; liquefy and season.

Presentation

1. Place the sole in a deep plate, pour the hot camembert sauce over top;
2. sprinkle with chervil and serve.