Fillets of Sole à la Duse

Ingredients

• sole fillets
• fish forcemeat
• fumet de poisson
• butter
• Pilaw rice cooked in fumet de poisson
• sauce Mornay
• shrimp tails
• sauce Vin blanc
• chopped truffle

Instructions

1. Mask the fillets with fish forcemeat, fold them and poach them in fumet de poisson.
2. Arrange them in a turban in the bottom of a buttered savarin mould of a size proportionate to the number of fillets.
3. Finish filling the mould with Pilaw rice cooked in fumet de poisson, packing it down lightly.
4. Turn out at once onto a round dish, coat with sauce Mornay and glaze.
5. On taking the dish from the oven, fill the centre of the turban with shrimp tails well bound with sauce Vin blanc and sprinkle this garnish with chopped truffle.