Hot Sole Pie à la Dieppoise

Ingredients

• fine pastry
• whiting forcemeat with cream
• small stuffed sole paupiettes
• raw oysters
• shrimp tails
• melted butter
• puff pastry (optional)
• Sauce Dieppoise

Instructions

1. Line an oval pie mould with fine pastry.
2. Fill it with alternating layers of whiting forcemeat with cream, small stuffed sole paupiettes, raw oysters and shrimp tails.
3. Finish with a layer of forcemeat and sprinkle it with a few spoonfuls of melted butter.
4. Close the pie with a thin sheet of pastry, sealing it well at the edges, and pinch it inside and outside.
5. If desired, cover with a small sheet of puff pastry.
6. Bake in a good moderate oven.
7. Turn out at the moment of serving, arrange on a napkin and serve a Sauce Dieppoise separately.