Thread of Soles to the Spices

For 4 persons:

3 Soles from 350 g each
100 g of dry white wine
50 g of oil
50 g of butter
50 g of mixed spices and grass
200 g of cream of chokes
truffle oil, salt

To put on the fire one frying pan with the oil, to flour the soles (after to have them to fillet and clean in order) and to pass them in the frying pan well, making to cook both sides well. To this point to add on every thread the spices, the mixed grass, and the butter making au gratin for little minutes. To arrange in 4 plates threads of sole with the cream of chokes, the minced truffle oil and a little parsley.