Timbale of Sole Fillets à la Carmélite

Ingredients

• timbale crust (as for the preceding timbale)
• 1 Homard à la Newburg
• 12 paupiettes of sole fillets
• fish forcemeat with Beurre de homard
• 100 grammes truffle
• fish fumet

Instructions

1. Prepare a timbale crust as for the preceding timbale.
2. Prepare 1 Homard à la Newburg from raw, following that recipe.
3. Stuff 12 sole fillet paupiettes with fish forcemeat with Beurre de homard and poach them in fish fumet.
4. Slice 100 grammes of truffle, reserving a dozen fine slices for the decoration.
5. Cut the flesh of the lobster tail into escalopes.
6. Combine the paupiettes, the escalopes and the truffle slices in the lobster sauce and heat well without letting it boil.
7. Pour sauce and garnish into the timbale crust and decorate the top with the reserved truffle slices.
8. Close the timbale with its lid and arrange it on a folded napkin.