Fillets of Sole Daumont

Ingredients

• sole fillets
• fish forcemeat with crayfish cream
• fumet de poisson
• large mushrooms
• butter
• salpicon of crayfish tails à la Nantua
• sauce Normande
• crayfish shells
• soft roe
• breadcrumbs

Instructions

1. Mask the fillets with fish forcemeat made with crayfish cream, roll them into paupiettes and poach them in fumet de poisson.
2. Stew large mushrooms in butter and fill each with a salpicon of crayfish tails à la Nantua.
3. Place a paupiette on each mushroom and coat the paupiettes with sauce Normande.
4. Arrange them in a ring on the serving dish, setting on each paupiette a crayfish shell stuffed with the same forcemeat used for the fillets.
5. Place an escalope of soft roe, breadcrumbed and sautéed in butter, between each mushroom.