Vongole soup in white wine with sole, black radish and Truffle

Roll the fillets from head to tail, with the outside facing you. As you roll, the inside squeaks and the outside disappears. This is the only way to keep the roll in place easily.

Poach the rolls in a little water with 1/2 stock cube and a knob of butter until they are cooked. You can do this in a pan or in an oven dish.

Clean the vongoles and wash them thoroughly. Reserve 16 vongoles for the garnish and fry the rest with the garlic, ginger and thyme in a good knob of butter. Add the white and yellow wine and simmer for 20 minutes.

Strain the mixture through muslin or a coffee filter and reduce by half. Add a good layer of low-fat cream, season with white pepper and salt, then foam with an immersion blender.

Cut thin slices of black radish and simmer in a little water with a knob of butter and fleur de sel until cooked through.

Simmer the 16 vongoles you have saved until they open.

Divide the soup between soup plates and arrange the sole rolls. Finish with the slices of black radish and 4 pp of vongole.

Grate a little truffle on top just before serving and finish with sprigs of watercress.