Vol-au-vent of Sole à la Marinière

Ingredients

• whiting forcemeat
• small stuffed sole paupiettes
• oysters
• mussels
• shrimp tails
• Sauce à la Marinière
• vol-au-vent crust
• medium crayfish

Instructions

1. Mould quenelles of whiting forcemeat with a medium spoon and poach them at the moment.
2. Poach small stuffed sole paupiettes.
3. Beard the oysters and mussels.
4. Combine the quenelles, paupiettes, oysters, mussels and shrimp tails in a Sauce à la Marinière.
5. Pour into a vol-au-vent crust and surround with medium trussed crayfish.