Small Timbales Régine (Sole Timbales with Soft Roes)

Ingredients

• butter for the moulds
• sole forcemeat
• 3 spoonfuls stiff mushroom purée
• soft roes
• Velouté finished with Beurre d'écrevisse
• fish Velouté finished with Beurre d'écrevisse

Instructions

1. Add 3 spoonfuls of stiff mushroom purée to each pound of sole forcemeat.
2. Coat buttered dariole moulds with a fairly thick layer of this forcemeat.
3. Fill the inside with a salpicon of poached soft roes bound with a Velouté finished with Beurre d'écrevisse.
4. Cover with the same forcemeat and set to poach a quarter of an hour before the moment of serving.
5. Serve fish Velouté finished with Beurre d'écrevisse in the middle of the timbales.