Description
This dresses the extra-special Mousse of Sole Cardinale.
Yield
4 Servings
Preparation time
10 minutes
Ingredients
1 Black Truffle (julienned)
1⁄2 c Sherry
3⁄4 c Lobster Claws (julienned)
1 c Fish Veloute (hot)
1 t Butter
Instructions
- Simmer truffle julienne in sherry until sherry is half boiled away.
- Add the julienned lobster claws and heat through.
- Add the Fish Veloute, heat through.
- Finish with a tablespoon of butter or lobster butter.
- Keep hot until ready to serve.