Fillets of Sole d'Urville

Ingredients

• sole fillets
• fish forcemeat
• truffles
• butter
• lemon juice
• pomme duchesse mixture
• salpicon of shrimps
• sauce Crevettes

Instructions

1. Mask the fillets with fish forcemeat, fold them and stud them with truffles.
2. Poach them with butter and lemon juice.
3. Make barquettes of pomme duchesse, colour them in the oven and hollow them out.
4. Fill them with a salpicon of shrimps bound with sauce Crevettes.
5. Place a studded fillet on each barquette and arrange them in a circle on a dish covered with a folded napkin.