Sole Fillets à la Manon

Ingredients

• Sole fillets
• Fish forcemeat
• Mushroom cooking liquor
• Pomme duchesse mixture
• Asparagus tips
• Truffles
• Mushrooms
• Butter
• Sauce Fines herbes

Instructions

1. Mask the fillets with fish forcemeat, roll them into paupiettes and poach them in mushroom cooking liquor.
2. Pipe a cordon of pomme duchesse around the dish with a large fluted tube, gild it and colour it in the oven beforehand.
3. Arrange the paupiettes in a crown on the dish.
4. Bind the asparagus tips and the julienne of truffles and mushrooms with butter and set this garnish in the middle.
5. Coat the paupiettes lightly with sauce Fines herbes without touching the garnish.