Timbale of Sole Fillets à la Grimaldi

Ingredients

• timbale crust with fairly high sides
• 24 small langoustines
• butter
• 2 décilitres fine Béchamel sauce
• a few spoonfuls of cream
• 125 grammes blanched macaroni
• 1 décilitre cream
• 100 grammes truffle
• 1 décilitre Béchamel sauce made with fish fumet
• 50 grammes butter
• 15 sole fillets
• truffled fish forcemeat
• fish fumet

Instructions

1. Prepare a timbale crust with fairly high sides, decorated at will.
2. Cook 24 small langoustines as for bisque; remove the tails, cut them in two lengthwise and keep them warm in a little butter.
3. Pound the langoustine shells finely, adding little by little 2 décilitres of fine Béchamel sauce; pass through a sieve, then through a tammy.
4. Heat the coulis without boiling, sharpen the seasoning, complete it with a few spoonfuls of cream, put the langoustine tails in it and keep it in a bain-marie.
5. Cut 125 grammes of blanched, still firm macaroni into fragments; add 1 décilitre of cream and 100 grammes of sliced truffle, and heat until the macaroni has absorbed the cream completely.
6. Bind the macaroni with 1 décilitre of Béchamel sauce made with fish fumet, complete with 50 grammes of butter in small pieces, and keep warm.
7. Coat 15 sole fillets with truffled fish forcemeat, roll them into paupiettes and poach them in fish fumet at the last moment.