Aspic of Sole Fillets (second method)

Ingredients

• 10 fine sole fillets
• truffled fish forcemeat
• truffle
• fish fumet
• limpid aspic jelly

Instructions

1. Coat 10 fine sole fillets with a light layer of truffled fish forcemeat.
2. Roll them into paupiettes, enclosing in the middle a piece of truffle shaped like a stopper, twice as big as the handle of a penholder.
3. Poach the paupiettes gently in fish fumet and cool them on ice.
4. Line a plain border mould with limpid jelly and decorate the bottom simply.
5. Trim the paupiettes at both ends and cut them into rounds a centimetre thick.
6. Build the rounds upright along the walls of the mould in successive rows, filling the mould at the same time with layers of jelly.
7. Turn out at the moment of serving.