Timmermans Lambicus Blanche Sole With Orange

Reduce the juice of an orange, the Timmermans LambicusBlanche, the thyme, salt and 10 cl of the stock by 2 thirds,and pass through the sauce. Make the sauce by adding thebutter in small pieces. Roll the fillets and close them witha toothpick. Cook them in the rest of the boiling stock for about 3 minutes. Peel the oranges and quarter them. Addpepper. Put 4 roulades of sole on each plate. Add the orangeand circle it with sauce. Serve with mashed potatoes.