Fillets of Sole à la Chevalière

Ingredients

• sole fillets
• stuffed shells of large crayfish
• white wine
• butter
• spiny lobster tail
• sauce Homard
• sauce au Vin blanc
• small puff-pastry palmettes

Instructions

1. Fold the fillets and slip each one, pointed end first, into a stuffed shell of a large crayfish.
2. Poach them with white wine and butter.
3. Bind the julienne of spiny lobster tail, mushrooms and truffles with a little sauce Homard and arrange it in a pyramid in the middle of the serving dish.
4. Stand the fillets upright around the pyramid, crayfish shells uppermost.
5. Surround them with a ribbon of sauce au Vin blanc.
6. Edge the dish with small puff-pastry palmettes baked blind.