Turbotin Soufflé à la Reynière (Small Turbot Stuffed with Whiting Mousseline)

Ingredients

• turbotin (small turbot)
• very light whiting mousseline forcemeat
• fluted mushroom caps
• soft roes
• whole anchovy fillets
• sauce Vin blanc (two-thirds)
• coulis à la Soubise (one-third)
• reduced cooking liquor of the fish

Instructions

1. Prepare and stuff the turbotin as for Turbotin à la Feuillantine, using a very light whiting mousseline forcemeat in place of the lobster mousseline forcemeat.
2. Poach it in the same way and set it carefully on the serving dish.
3. Lay a row of cooked, very white fluted mushroom caps down the middle of the fish, lengthwise.
4. Range poached, very white soft roes on either side, alternating with whole anchovy fillets, forming an oval that frames the line of mushrooms.
5. Serve separately a sauce of two-thirds sauce Vin blanc and one-third coulis à la Soubise, with the reduced cooking liquor of the fish added.