Lightly flatten and trim the fillets of 3 medium-sized soles. Well butter a suitable shallow round mould and line with the fillets; they should be placed side by side with the pointed ends to the centre of the mould and the other ends overhanging the sides of the mould. Press down well to make sure that they take the shape of the mould.
Completely coat the fillets with a good
Cut off the overhanging parts of the fillets and then fill the mould to within
Place the mould in a tray containing hot water and cook gently in a warm oven for approximately 30 minutes. When cooked, remove the Timbale, allow to rest for a few minutes then overturn it on to a round dish and remove the mould. Soak up any liquid which runs out on to the dish.
Around the Timbale arrange
Serve accompanied with Sauce Nantua.