1946 Filets de Sole aux Courgettes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Peel and cut 3 or 4 very small courgettes into fairly thick slices; place them in a pan with a little butter, a few drops of lemon juice, the roughly chopped flesh only of 1 tomato, a sprig of fresh basil and a pinch of salt and pepper; cook until nearly done.

Trim and lightly flatten the fillets of sole and place in the bottom of a buttered, fairly deep earthenware dish, cover with the prepared courgettes and sprinkle with white breadcrumbs.

Place in a hot oven so as to cook the fillets and gratinate the surface at the same time. Serve in the dish as it is.