Fillets of Sole Cardinal

Ingredients

• sole fillets
• whiting forcemeat with Beurre d'écrevisse
• fumet de poisson
• lobster tail
• sauce Cardinal
• chopped coral

Instructions

1. Mask the fillets with whiting forcemeat worked with Beurre d'écrevisse.
2. Fold them and poach them in fumet de poisson.
3. Arrange them in a turban, slipping a thin escalope of lobster tail between each fillet.
4. Mask with sauce Cardinal and scatter chopped coral over the sauce.