Filets de Sole à l'Andalouse (Fillets of Sole in the Andalusian Manner)

Ingredients

• fillets of sole
• fish forcemeat
• 50 grammes pimento
• butter
• small tomatoes
• risotto with peppers
• aubergine
• flour
• oil
• Beurre noisette

Instructions

1. Add 50 grammes of braised, chopped pimento per kilo to the fish forcemeat.
2. Mask the fillets of sole with this forcemeat, roll them into paupiettes and poach them in butter.
3. Stew small half-tomatoes and fill them with risotto with peppers.
4. Season rounds of aubergine, pass them through flour and sauté them in oil.
5. Set each half-tomato on a round of aubergine and stand a paupiette on each half-tomato.
6. Arrange them in a crown on a round dish and moisten with Beurre noisette.