Turbotin Commodore (Chicken Turbot Commodore)

Ingredients

• 1 turbotin
• salted water
• 3 large pommes de terre noisette
• 1 quenelle of fish forcemeat
• 1 small lobster croquette
• 1 oyster à la Villeroy
• 1 medium trussed crayfish
• Sauce Normande finished with Beurre d'anchois

Instructions

1. Poach the turbotin in salted water.
2. Prepare, per person, 3 large pommes de terre noisette, 1 quenelle of fish forcemeat moulded with a coffee spoon, 1 small lobster croquette, 1 oyster à la Villeroy and 1 medium trussed crayfish.
3. Drain the turbotin and arrange it on the serving dish.
4. Surround it with the garnish, alternating its elements.
5. Serve separately a Sauce Normande finished with Beurre d'anchois.