Whiting en Lorgnette au Gratin

Ingredients

• whiting
• fish forcemeat with fines herbes
• butter
• shallots
• Sauce Gratin
• small cooked mushrooms
• raw mushrooms

Instructions

1. Detach the fillets as for the Merlans en Lorgnette.
2. Mask the inner side with a layer of fish forcemeat with fines herbes and roll them into paupiettes.
3. Butter a gratin dish, sprinkle the bottom with chopped shallots and cover it lightly with Sauce Gratin.
4. Set the paupiettes in the middle of the dish with the heads outward.
5. Place a small cooked mushroom on each paupiette and surround them with slices of raw mushroom.
6. For the rest, proceed exactly as for the Merlans au Gratin.