Fillet sole and use the bones for a stock. Make crab, break out 8 nice noses and clean. Pound the remaining shells and save them for the crab butter.
Farce: use all ingredients well chilled. Blend fish meat in hand mixer with egg whites, salt and pepper, then gradually add whipping cream. Form the farce into a piping bag.
Dry the sole fillets with paper towels and then squirt the farce on half of them. Cover with the other half and put the crab nose on top. Grease an ovenproof dish with enough butter and sprinkle the chopped shallots on top. Place the salted and peppered sole in the mold and pour fish stock and Riesling. Cover with aluminum foil and place in the heated oven at 220 °C for about 10 minutes. Transfer the sole to a plate and cook the poaching stock with whipped cream at the highest temperature by half. Sauté the crab tails briefly in crab butter and extinguish with cognac. Assemble the sauce with the remaining crab butter. Add the shrimp to the platter and garnish the sole fillets with a slice of truffle glazed in butter.
Crab butter: crush crab shells with a mortar or possibly in a hand mixer form. With the same mass of butter, saute in a saucepan at a moderate temperature until soft. Later, cover the crab shells with water and gently wallow for about half an hour. Strain and put to cool. The butter l
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