Stuffed Sole with Lobster and Truffles

Wash the sole, dab dry with kitchen paper and dip the tail very briefly in hot water to help remove the skin. Hold the sole at the end of the tail with a piece of paper towel and use a small knife to loosely scrape off the skin towards the front. As soon as the skin starts to loosen nicely, pull it off firmly with the paper towel towards the head. Remove the underside in the same way. Cut off head and fins as desired with sharp kitchen scissors. Wash sole again and pat dry. Now cut two pockets running lengthwise on the upper side. Season well with salt as well as pepper. Boil the lobster, remove the tail and cut into medallions. Scissors and intermediate pieces of the joints as well. Cut the truffle into slices. Cut leeks into fine, oblong strips and blanch (scald) briefly in salted water. Rinse with cold water and drain. Quickly sauté in a little butter and fill into the pockets. Then alternate layers of lobster and truffle slices, dipping the underside of the sole in the flour mixed with the breadcrumbs. Heat olive oil in a suitable ovenproof pan and sear the underside of the sole. Cook in the preheated oven at 220 °C convection oven for about 5 minutes. Meanwhile, baste repeatedly with butter. Remove from oven, drain well and place on a preheated platter. Cover with melted butter. Serve the v

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