Fillets of Sole à la Sultane

Ingredients

• sole fillets
• fish forcemeat
• fish fumet
• pommes Duchesse
• breadcrumbs
• fine Béchamel sauce
• Beurre de pistaches
• small round quenelles
• red pimento

Instructions

1. Coat the sole fillets with fish forcemeat and roll them into paupiettes.
2. Poach the paupiettes in fish fumet.
3. Make croustades of pommes Duchesse: breadcrumb them, fry them and hollow them out.
4. Set a paupiette in each croustade.
5. Season a fine Béchamel sauce well and add 125 grammes of Beurre de pistaches per litre of sauce.
6. Coat the paupiettes with the sauce and arrange them in a ring on a dish.
7. Place on each paupiette a very thin small round quenelle, decorated on the side with a small crescent of red pimento.