Timbale of Sole Fillets Carême

Ingredients

• fillets of 3 medium soles
• butter
• fish forcemeat
• shrimp tails
• mussels
• oysters
• small mushroom caps
• truffle slices
• reduced Béchamel sauce
• 6 small salmon paupiettes
• 6 crayfish tails
• 6 crayfish shells
• Sauce Nantua

Instructions

1. Lightly flatten and trim the fillets of 3 medium soles.
2. Line a well-buttered moule à manqué with them, one beside the other, point at the centre of the bottom and the other end overhanging the rim; press them well into the shape of the mould.
3. Coat the fillets entirely with a layer of fish forcemeat a good centimetre thick.
4. Set the mould at the mouth of the oven for a few minutes to poach the forcemeat, then cut off the fillet ends overhanging the rim.
5. Bind shrimp tails, poached mussels and oysters, small mushroom caps and truffle slices with a reduced, well-seasoned Béchamel sauce.
6. Fill the timbale with this garnish to within 1 centimetre of the rim.
7. Cover with the sole fillet trimmings and a layer of forcemeat.
8. Poach in a bain-marie in a slow oven for half an hour.
9. Take the mould from the bath, let it rest a few minutes and turn it out on to a round dish.
10. Arrange 6 small salmon paupiettes in a ring on top, each filled with a crayfish tail and surmounted by a crayfish shell set into the paupiette.
11. Serve a Sauce Nantua separately.