Pike Perch or Wall-Eyed Pike Continental Style-Fillets

Raise the fillets from four medium sized fish, flatten and pare them oval-shape leaving on the skin, then season. Range them in a sautoir containing hot butter, placing them on their cut sides, then poach slightly, drain them and set them under a weight to keep them flat, leaving the butter in the sautoir. Cover the cut side of the fillets with a layer of fish forcemeat (No. 90) finished with red butter (No. 580); smooth this rounded on the top and strew over finely chopped lobster coral. Return the fillets to the sautoir containing the butter, cover over with buttered paper and finish cooking in a slow oven; thicken some good veloute sauce (No. 415) with cream, eggyolks and butter, strain it through a tammy and add to it some oysters and shrimps. Dress the fillets in a circle, lay the oysters and shrimps in the center, and pour the sauce over the whole.