Épigrammes of Fillets of Sole

Ingredients

• sole fillets
• fish forcemeat
• a poaching element in keeping with the chosen garnish
• breadcrumbs and the à l'anglaise coating
• melted butter
• fish forcemeat quenelles moulded in heart shapes
• the chosen garnish for fillets of sole

Instructions

1. Mask the fillets with fish forcemeat, fold them and poach them with an element in keeping with the garnish.
2. Cool them under a light press.
3. Breadcrumb them à l'anglaise and grill them, basting with melted butter.
4. Arrange them in a turban, alternating the fillets with very thin fish-forcemeat quenelles moulded in heart shapes of the same size as the fillets.
5. Pour the garnish into the middle of the turban; do not sauce the turban itself.
6. For large services, mould and poach the forcemeat in a cutlet tray and cut it up once it has rested a little, to obtain imitation cutlets of the thickness wanted.