Fillets of Sole Calypso

Ingredients

• sole fillets
• butter
• very clear fish fumet
• lemon juice
• small very regular tomatoes
• Mousse d'écrevisse
• crayfish tails
• poached soft roe
• white aspic jelly

Instructions

1. Flatten the sole fillets and roll them into paupiettes around small buttered wooden cylinders about 2 centimetres in diameter.
2. Range the paupiettes in a buttered sauté pan, join underneath, and poach them with very clear fish fumet and lemon juice so that they come out very white.
3. Let them cool and withdraw the pieces of wood, so that each paupiette forms a kind of ring.
4. Take as many small, very regular tomatoes as there are paupiettes; cut them at a third of their height, then empty and peel them.
5. Set a paupiette upright in each tomato.
6. Add diced crayfish tails to Mousse d'écrevisse and fill the middle of each paupiette with it.
7. Cut rounds from poached, cold soft roe with a round cutter and place one on the Mousse of each paupiette.
8. Set a shelled crayfish tail on each round of soft roe.
9. Arrange the tomatoes in a ring on a dish, garnish the middle with chopped white jelly and border the dish with croûtons of the same jelly cut into regular rectangles.