Preparation and cooking time: 30 minutes
• 2 sole, filleted
• 2 tablespoon lemon juice
• 1 cup small mushrooms
• ¼ lb of butter
• 1 cup of heavy cream
• 16 small shrimp cooked
• 1 egg yolk
• Salt and pepper
• Puff Pastry Ring
Cut puff pastry dough into a 1 inch strip and wrap around the outside of a greased oven safe cup or the bottom of an inverted muffin tin. Bake at 300 degrees until golden brown. Allow to cool & set aside until you assemble the dish.
Wash the fillets and dry them well. Add salt, pepper (lightly) and lemon juice. Pass them in flavor (both sides). Cut each fillet in half & roll each piece into a rosette and place on a greased baking sheet. Bake for 6-8 minutes at 300 degrees or until sole is firm & opaque.
Once the mushrooms are cleaned and minced, cook them in butter in a frying pan. Add heavy cream, salt and pepper and allow it to thicken. Add shrimp, and then remove from fire. Add egg yolk you will have gently mixed before with a bit of double cream. Temper the egg by adding some of the hot cream sauce slowly to the egg before pouring into the sauce.
Arrange the fillets in a rosette and place them in a puff pastry ring.
Finish with sauce & shrimp