Lightly flatten the fillets from
When cooked, remove the mould from the oven and allow to rest for a few minutes. Turn it upside down on the service dish, sponge up any liquid which runs out on to the dish then remove the mould. Brush the surface of the fillets carefully with a little melted butter so as to glaze the surface and, at the same time, remove any coagulated particles from the cooking.
In the centre of the Turban place a garnish consisting of shelled prawns, mushrooms, poached soft roes and slices of truffles all mixed together with Sauce Béchamel finished with Lobster Butter.
Serve separately a sauceboat of the same sauce.