Filets de Sole Nemours (Fillets of Sole Nemours)

Ingredients

• sole fillets
• fish forcemeat
• white wine
• butter
• whiting mousseline forcemeat
• small mushrooms
• soft roes
• sauce Normande
• sauce Crevettes
• truffle
• truffle
• shrimp tails

Instructions

1. Mask the fillets with fish forcemeat, fold them and poach them with white wine and butter.
2. Mould quenelles of whiting mousseline forcemeat with a small spoon.
3. Bind the quenelles, small mushrooms and escalopes of soft roes with sauce Normande.
4. Arrange the fillets in a turban and place the garnish in the middle.
5. Coat the fillets with sauce Crevettes and set a slice of truffle on each.
6. Surround with small croquettes of shrimp tails rolled in finely chopped truffle in place of the usual breadcrumbs.