Sole à la Royale

Ingredients

• sole
• Fumet de Poisson
• 15 grammes butter
• 4 small cooked mushrooms
• 4 small quenelles of fish forcemeat
• 4 crayfish tails
• 4 slices of truffle
• potatoes
• Sauce Normande

Instructions

1. Poach the sole with a few spoonfuls of fish fumet and 15 grammes of butter.
2. Arrange the sole on the serving dish.
3. Set on top 4 small cooked mushrooms, 4 small quenelles of fish forcemeat, 4 crayfish tails and 4 slices of truffle.
4. Lift the potatoes into balls with the medium plain spoon cutter and cook them à l'anglaise.
5. Surround the sole with the potato balls.
6. Coat sole and garnish with Sauce Normande.