Timbale of Sole Fillets à la Cardinal

Ingredients

• timbale crust of fine pastry
• fillets of 3 medium soles
• whiting forcemeat with Beurre d'écrevisse
• 10 small escalopes of lobster or medium spiny lobster
• 10 small fluted cooked mushrooms
• 1 large fluted cooked mushroom
• 15 slices of truffle
• 4 décilitres Sauce Cardinal finished with Beurre de corail de homard

Instructions

1. Prepare in advance a timbale crust wider than it is tall, lined with fine pastry and decorated with noodle paste.
2. Flatten the fillets of 3 medium soles, coat them with whiting forcemeat with Beurre d'écrevisse and roll them into paupiettes.
3. Poach the paupiettes a few minutes before dishing up.
4. Prepare the garnish: 10 small escalopes of lobster or medium spiny lobster, 10 small fluted cooked mushrooms, 15 slices of truffle, and 4 décilitres of Sauce Cardinal finished with Beurre de corail de homard.
5. At the moment of serving, arrange the well-drained paupiettes in a ring in the timbale crust.
6. Put the lobster escalopes and mushrooms in the middle and cover the whole with the Sauce Cardinal.
7. Set 1 large fluted cooked mushroom, very white, on the sauce in the middle, and surround it with 15 slices of truffle.
8. Replace the lid and arrange the timbale on a folded napkin.