Bordure de Filets de Sole à l'Italienne

Ingredients

• Fillets of sole, poached, pressed and thoroughly cold
• grammes truffle, very black
• grammes red pepper
• Well-clarified jelly
• Italian salad, for the centre
• Sauce Mayonnaise, to serve

Instructions

1. Cut the poached, pressed and thoroughly cold fillets of sole into a regular julienne, with 30 grammes of very black truffle and 15 grammes of red pepper.
2. Line a plain border mould heavily with well-clarified jelly.
3. Arrange the julienne inside, its elements mixed together.
4. Finish filling the mould with jelly, added little by little, and let it set.
5. At the moment of serving, turn the border out onto a low semolina base set on the serving dish.
6. Dish an Italian salad in the middle, and serve a sauce Mayonnaise at the same time.