Sole Fillets à la Mogador

Ingredients

• Sole fillets
• Mousseline forcemeat
• Truffle
• Butter
• Lemon juice
• Creamed whiting forcemeat
• Garnish à la Nantua
• Crayfish shells
• Shrimp salpicon

Instructions

1. Trim the fillets into regular rectangles and mask them lightly with mousseline forcemeat.
2. Decorate each with a fluted slice of truffle at one end and poach them covered with butter and lemon juice.
3. Arrange them in a crown on a low border of truffled creamed whiting forcemeat, the decorated side showing.
4. Pour a garnish à la Nantua into the middle without touching the fillets, which must remain intact.
5. Fill crayfish shells with shrimp salpicon bound with a little forcemeat and pass them a moment through a slow oven to poach the forcemeat.
6. Surround the border with them.