Cut the grated leek into narrow strips. Toast the grated bread with a little bit of butter until light brown. Season sole fillets with salt, season with pepper and drizzle with juice of one lemon. Draw the inside of the fillets through melted butter and sprinkle with the toasted bread, pressing a little bit smooth.
Steam the leek strips in a little vegetable soup until crisp-tender.
In the meantime, place the fillets on a gratin dish and pour Nolly Prat around them. Cook at high heat or under the salamander until gratinated and cooked at the same time.
Pour the Noilly Prat from the baking tray into a small pan, let it boil briefly, add the cream, add the cold butter in small amounts to the sauce, season with very little juice of a lemon and cayenne pepper.
Arrange the sole fillets on the leek strips and pour the sauce around them. Serve immediately.
Serve with long grain rice.
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