Vol-au-vent of Sole Fillets à la Présidente

Ingredients

• 10 fine sole fillets
• mousseline forcemeat of whiting or of sole
• 20 fine crayfish tails
• Béchamel sauce with cream
• truffle purée
• vol-au-vent crust

Instructions

1. Cut 10 fine sole fillets each into two lozenges and sauté them à la Meunière.
2. Mould 10 quenelles of mousseline forcemeat of whiting or of sole with a dessert spoon and poach them.
3. Prepare 20 fine crayfish tails.
4. Make a proportionate quantity of Béchamel sauce with cream and add a third of truffle purée, the truffles as fresh as possible and cooked à la Mirepoix with Sauternes.
5. Combine the fillets, quenelles and crayfish tails in the sauce.
6. Pour into a vol-au-vent crust and arrange on a folded napkin.