Garniture à la Commodore (For Large Cuts of Fish)

Ingredients

• 10 small croquettes of crayfish tails
• 10 quenelles of whiting forcemeat with crayfish butter
• 10 fine mussels à la Villeroy
• Sauce Normande with crayfish butter

Instructions

1. Shape 10 small croquettes of crayfish tails as elongated ovals.
2. Mould with a spoon 10 quenelles of whiting forcemeat made with crayfish butter.
3. Prepare 10 fine mussels à la Villeroy.
4. Serve with Sauce Normande finished with crayfish butter.