Fillets of Sole Charlotte

Ingredients

• sole fillets
• fish fumet
• pink Sauce Chaud-froid
• chervil pluches
• lobster coral
• aspic jelly
• Mousse de laitance au raifort

Instructions

1. Fold the sole fillets, poach them in fish fumet and cool them under a light press.
2. Trim them and coat them with pink Sauce Chaud-froid.
3. Decorate each fillet with a rosette of chervil pluches with a point of lobster coral in the middle, and glaze with jelly.
4. Line a narrow, fairly tall dome mould with jelly and dust it with chopped lobster coral; mould a Mousse de laitance au raifort in it.
5. At the moment of serving, turn the Mousse out on to the middle of a very cold round dish.
6. Arrange the sole fillets along the Mousse, point upwards.
7. Pipe a cord of chopped jelly around them and croûton the dish at will.