Turbotin à la Régence (Small Turbot with Régence Garnish)

Ingredients

• turbotin (small turbot)
• court-bouillon as for Turbot à la Régence
• garniture Régence
• sauce Normande
• truffle essence

Instructions

1. Poach the turbotin in a proportionate quantity of the court-bouillon used for Turbot à la Régence, or simply in white Bordeaux wine, mushroom cooking liquor and butter.
2. Drain it and set it on the serving dish.
3. Surround it with a garniture Régence proportioned to the size of the piece.
4. Serve a sauce Normande finished with truffle essence separately.