Dover Sole with Mousse and Marinated Shrimp

dover sole
shrimp - marinated and cooked halfway
shallot, garlic
butter
cognac, pernod
salmon mousse
butter
white wine sauce

=Lay each quarter piece of dover on board, skin side up. in the middle of each lay a Tbsp of mousse and a shrimp, tail out. Lightly season and fold each piece over. Dot with butter and braise in white wine. Serve with sauce vin blanc.