Kingfish a la Bella

Lift off the fillets of a kingfish; remove the skin and pare the pieces into half hearts; season and cover each one with a quenelle forcemeat (No. 90), decorate the top with a circle made of very green halved pistachio nuts, laying channeled mushrooms (No. 118) in the center; dust over the remainder of the forcemeat with finely chopped coral. Place the fillets in a buttered sautoir, moisten with a little court bouillon, and lay a heavy piece of buttered paper on top; cook them in a slow oven, and then dress them with a ravigote sauce (No. 531), sending more of the sauce in a separate sauce-boat.