Bouchées Mirabeau (Sole and Anchovy Bouchées)

Ingredients

• bouchée cases
• fillets of sole
• sauce Béchamel
• Beurre d'anchois
• olives
• tarragon
• anchovy fillet

Instructions

1. Make the bouchées of plain round shape.
2. Bind a salpicon of poached fillets of sole with a sauce Béchamel finished with Beurre d'anchois, and fill the bouchées with it.
3. Stuff fine turned olives with a purée of sole with tarragon.
4. Encircle each olive with a thin strip of anchovy fillet and set one on each Bouchée.