Turban of Sole Fillets à la Villaret

Ingredients

• fillets of 3 fine soles
• butter
• lobster mousseline forcemeat
• melted butter
• shrimp tails
• mushrooms
• poached soft roes
• truffle
• Béchamel sauce finished with Beurre de homard

Instructions

1. Flatten and trim the fillets of 3 fine soles.
2. Line a well-buttered medium savarin mould with them, arranged slantwise, pressing them lightly one against the other and letting the ends overhang inside and outside.
3. Fill the mould with lobster mousseline forcemeat and tap it lightly on a cloth to settle it.
4. Fold the overhanging fillet ends back over the forcemeat.
5. Poach in a bain-marie, covered, in a slow oven.
6. Take the mould from the bath, let the turban rest a few minutes, then turn it out on to the serving dish.
7. Sponge up the liquid on the dish and brush the fillets with melted butter to gloss them and remove the froth.
8. Bind shrimp tails, mushrooms, poached soft roes and sliced truffle with a Béchamel sauce finished with Beurre de homard.
9. Pour this garnish into the middle of the turban and serve a sauceboat of the same sauce separately.