Season the sole, not deboned, with salt.
Roast the sole quickly in clarified butter on both sides for 5 minutes.
Wrap in aluminium foil and leave to rest for 10 minutes.
Remove the fillets, crush the bones and the trimmings (to prepare the sauce).
In a saucepan, add the shallots and sliced button mushrooms to foaming butter.
Add the fish bones and trimmings. Brown then add the mixed herbs and the chopped tomatoes. Cook for 5 minutes more, deglaze with white wine and finish with a little bit of cold water.
Leave to simmer for 30 minutes. Leave to cool.
Strain the juice after having carefully scraped the bottom of the saucepan to collect the juice. Reduce and add the cream. until it becomes soft and shiny.
Return the sole fillets to the foamy butter, remove them when hot and season them with pepper and lemon juice.
Cut into large slices.
Place the sole pieces on a plate with the fried mushrooms, the red fruit, which should be served raw but warm. Add splashes of the sauce, which has been enriched with the butter the sole was cooked in. Add some fresh herbs.
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