Turbot à la Parisienne

Ingredients

• 1 turbot
• Court-bouillon au Chablis
• melted butter
• 1 lobster
• Mousselines of whiting
• soft roes
• Sauce Normande finished with Beurre d'écrevisse
• truffles
• mushrooms
• Pommes de terre à l'Anglaise

Instructions

1. Cook the turbot in a court-bouillon au Chablis, as for the Turbot à la Daumont.
2. Drain and arrange it, and gloss it with melted butter.
3. Set in the middle a lobster cooked in court-bouillon, its tail cut in escalopes and arranged back on the shell.
4. Surround with Mousselines of whiting and escalopes of poached soft roes.
5. Serve with Sauce Normande finished with Beurre d'écrevisse and completed with truffles and sliced mushrooms, and with pommes de terre à l'Anglaise.