Sole à la Normande

Ingredients

• sole
• Fumet de Poisson
• mushroom cooking liquor
• mussels
• shrimp tails
• 4 oysters
• 4 fine mushroom caps
• Sauce Normande
• pale meat glaze
• 6 slices of truffle
• 6 small lozenge-shaped croûtons
• clarified butter
• 4 gudgeons
• 4 medium crayfish

Instructions

1. Poach the sole with fish fumet and mushroom cooking liquor.
2. Drain the sole and arrange it on the serving dish.
3. Surround it with poached and bearded mussels and shrimp tails.
4. Set 4 poached oysters and 4 fine turned mushroom caps in a line along the middle of the sole, alternating them.
5. Pass the sole through the oven for a few moments, then tilt the dish to eliminate all liquid.
6. Mask the sole and its garnish with Sauce Normande.
7. With a brush, draw a little garland of pale meat glaze on the sauce.
8. Set 6 slices of truffle in a line, 3 on each side of the central garnish, alternating them with 6 small lozenge-shaped croûtons fried in clarified butter.
9. Fry 4 gudgeons, breaded en manchon, at the last moment, and arrange them around the dish with 4 medium trussed crayfish.