Turbans of sole and salmon

Ingredients for 4 people: 8 fresh sole fillets ready for cooking, a large knob of butter, a few drops of lemon juice, salt and white pepper.

For the filling: 250 g of fresh salmon, 1 egg white, 1/4 of the cream, the crumb of a sandwich, a pinch of dried tarragon 8 pistachios (blanched for a few seconds in boiling water and peeled), a few drops of lemon juice, salt and white pepper; For the sauce: 30 g of butter, 1 tablespoon flour, 1/4 of the light fish broth (made with two fish bones), some cropping of sole leather, a bay leaf, 1 clove, 1 rib of celery diced, finely sliced onion, half the white part of leek, sliced 1 small diced carrot, somewhat a little fresh parsley, 1 sprig of thyme, 1/4 of the dry white wine, a pinch of coarse salt, peppercorns 2: all done slowly until let off some shrink about half of volume and then filtered through a pass, two tablespoons of cream, 1/4 sauce of lemon, 2 egg yolks.

For the garnish: 4 boiled and peeled scampi, tomato cubes well some hard-skinned at the time-a few fresh parsley.

Rinse and dry carefully the fresh sole fillets, then flatten each with the blade of a large knife pinching lightly lengthwise; Grease butter stencils used for the preparation, then foderateli well inside using raw sole fillets, lightly sprinkling them with salt and a little freshly ground white pepper and moistened with a few drops of lemon juice.

Apart prepared the filling: soak the breadcrumbs in the milk cream, squeeze it, then alternatela, a little at a time, into the container of an electric mixer, with the pulp of fresh salmon (freed from pieces of bone and skin and cut into small pieces).

As the ingredients are chopped fine, collect them in a small bowl, then repeat the same shredding in the mixer and add the remaining cream, a pinch of salt and freshly ground white pepper and moistened with a few drops of lemon juice.

Apart prepared the filling: soak the breadcrumbs in the milk cream, squeeze it, then alternatela, a little at a time, into the container of an electric mixer, with the pulp of fresh salmon and cut into pieces).

As the ingredients are chopped fine, collect them in a small bowl, then repeat the same shredding in the mixer and add the remaining cream, a pinch of salt and white pepper, a pinch of tarragon (frigates between your hands to make it almost powder and a few drops of lemon juice and egg white.

When you have a smooth, flavorful enough dough, travasatelo in the bowl and mischiatevi peeled pistachios.

Stir, then split the prepared stuffing into small ramekins lined with fillets of sole.

Good level of each surface, cover them with an aluminum disk butter to grease the inside and cook in a Bain-Marie in the oven at 180 degrees for 25 minutes.

Meanwhile prepare the sauce: melt the butter in a saucepan over low heat, then add the flour, stir with the wooden spoon for several seconds, then pour on everything, little by little, the aromatic broth mixture and filtered and heated to a slight boil.

Stir quickly with a spoon how to prepare a cream and when you've got a well connected and homogeneous sauce, add a "Filet Mignon" out of the cooker, two egg yolks whisked with a fork in a bowl with the lemon juice.

Keep on stirring quickly and check if you need to add a pinch of salt and pepper, then complete the sauce with the cream.

When the small "turbans" of sole are ready, pass a thin knife blade on the inside perimeter of the stencils, then turn each of them into a single dish and velateli with a few spoonful of prepared sauce.

Garnish the top of each "turban" with a boiled Norway lobster, some dice tomato pulp well hard and with a few parsley. Serve immediately on the table.