Timbale of Sole Fillets Marquise

Ingredients

• timbale crust made in a fluted mould
• 12 paupiettes of sole fillets
• fish fumet
• 12 oysters
• 24 small salmon quenelles
• 20 slices of truffle
• 3 décilitres Sauce Vin blanc with paprika

Instructions

1. For 10 persons, prepare a timbale crust in a fluted mould.
2. Poach 12 paupiettes of sole fillets, or simply folded fillets, in fish fumet.
3. Poach and beard 12 oysters.
4. Assemble the garnish: the fillets, the oysters, 24 small salmon quenelles and 20 slices of truffle.
5. Heat the garnish with a few drops of fish fumet, then bind it with 3 décilitres of Sauce Vin blanc with paprika.
6. Pour into the timbale, set it on a folded napkin and replace the lid.