Tomatoes Stuffed Carmélite (with Sole Mousseline Forcemeat)

Ingredients

• tomatoes prepared as at Tomates farcies
• farce Mousseline de sole
• coral purée
• 2 hard-boiled eggs
• sauce Crevettes

Instructions

1. Prepare the tomatoes as above.
2. Colour sole Mousseline forcemeat with coral purée and add to it, per 500 grammes, 2 hard-boiled eggs cut into dice.
3. Pipe the forcemeat into the tomatoes.
4. Trim the removed parts with a round cutter and put one back on each.
5. Poach in a slow oven for a quarter of an hour.
6. Arrange with care on the serving dish and surround with a cordon of sauce Crevettes.